1. Chop abalone, fat meat and fresh mushrooms, add 25g of cooking wine, monosodium glutamate, Jiang Mo and broth, stir vigorously, add chopped green onion and sesame oil, stir a few times, add 50g of water and a little salt to white flour, wake up for a while, knead evenly, knead into long strips, and take out the small dosage. Roll it into a round skin with a diameter of 3 cm, wrap it in jiaozi with stuffing, cook it in a boiling water pot until it is 80% mature, take it out and put it in a porcelain jar.

2. Pour the broth into the lit hot pot and into the jiaozi cooked to 80% maturity, and serve.