Ingredients
Chicken ( half ) | Jinhua Ham ( 1 piece ) |
Ice Fresh prawns ( 5 pieces ) | Chilled abalone ( 5 pieces span> ) |
Isinglass ( 4 pieces ) | Chilled scallops ( 5 pieces ) | Chilled scallops ( 5 pieces ) | Flower mushroom ( 6 ) |
Salt (appropriate amount) | Ginger ( 1 piece ) |
Green onions ( 1 root ) | Huadiao ( 2 spoons ) |
Chicken Essence ( Adequate amount ) |
1. Oil the isinglass, add oil to a pan, fry until it swells up and turn off the heat
2.Soak the fried isinglass in boiling water until soft, and soak the mushrooms in boiling water until soft.
3. Lift the pot, When the water boils, add the chopped chicken pieces, ham, ginger slices and green onions and simmer for 2 hours
4.Bake until the soup turns white and set aside
5. Peel the abalone, remove the intestines, wash and cut the knife, Remove and wash the scallops and scallops, remove the shells and strips from the backs of the shrimps, cut the isinglass into pieces, cut the backs of the mushrooms, cut the green onions into sections, and slice the ginger for later use
6.Take a soup pot and put the cooked chicken and ham into the bottom of the pot-
7.Add abalone, shrimp, shellfish, mushrooms, isinglass, ginger slices, green onions, and pour in Huadiao
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8.Pour in chicken soup
9. Cover the lid and bring to a boil over low heat.Fire for two hours, and finally add salt and chicken essence
10.Finished product, here are two pieces p>
11.Finished product
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