Method:Boiling




Needed materials

Mother stock: Dried abalone wing 1000g.
Ingredient: On soup 750g, ham silk 25g.
Seasoning: Cooking wine 50g, ginger juice 50g, two soup 1000g, refined salt 5g, monosodium glutamate 2g, chicken powder 8g, ground pepper 1/3g, peanut meal 30g.


Manufacture method

(1) dried abalone wing with bi the sub-fixed good Canadian ginger juice 50g clear water, uses two soup 1000g again, cooking wine 25g, chicken powder 6g, boils 15 minutes to be ready to be used;
(2) takes a pot off the fire, puts soup 750g, refined salt 5g, monosodium glutamate 2g boils, scatters the ground pepper, blends flavors, thickens soup, the abundant 1/2 juice qian is getting to the bottom, the boiling hot abalone wing goes bi sub-to place the bottom qian on, the surplus juice qian pouring on the wing, the ham silk will scatter again in above then.


Operation request

The shark fin must certainly boil thoroughly.
Both sides qian, cause the shark fin to eat the taste to be even.

Please avoid eating too much Fat and Calories to keep fit and lose your weight.