Dalian fresh abalone, thick soup, pumpkin puree, chicken juice, salt, sugar, etc.
Start cooking:
Step 1: Primary processing of abalone. Choose a catty of Dalian abalone with eight heads. Clean it a little after you buy it. Add 2 kg of clean water and 2 teaspoons of white sugar to the pot, adjust the fire to about 60 degrees, add abalone, heat until the water boils, immediately turn off the fire, soak for about 3 minutes, gently brush off the surrounding black film, then take out the abalone meat, gut it and wash it with light salt water for later use.
Step 2: abalone flower knife. Lay the abalone flat on the cutting board and make a cross knife on the plane (preferably three-quarters of the deep abalone).
Step 3: Cook the abalone. Add 200 grams of broth to the pot, add the abalone with a good knife, add a little salt, cook for half a minute until the abalone knife is opened, and take it out. Put the abalone in a saucepan with a cooked rapeseed core beside it.
Step 4: Formal production. Add 300g of thick soup to the pot again, add 50g of pumpkin puree, add10g of chicken juice,10g of salt and 2g of white sugar to taste, boil, pour wet starch into the pot (the soup is slightly thicker than the egg soup), and finally pour 50g of cooked chicken oil into the stew, stir well and pour it on the abalone (without abalone) for eating.