1, stewed lean meat with abalone and morel
Soak the Morchella for half an hour (keep the water soaked in Morchella), chop the lean meat, chop two pieces of ginger 10 times, and brush the abalone clean. Compact the lean meat and put it at the bottom of the bowl. Add morel and abalone. Pour the water soaked in Morchella into a bowl, add a little mineral water, and steam for 40 minutes on high fire.
2. abalone chicken soup
Wash the chicken, blanch it for later use, and then treat the abalone. Take out the internal organs from the upper left, select 2-3 shells and scrub them clean for later use. First, put chicken, abalone shell, ginger, cordyceps spore heads and red dates into a pot, add a proper amount of water, bring to a boil, and turn to low heat 1 min, then add abalone and medlar and continue to stew for1min. Just add some salt before cooking.
3. Abalone ribs soup
Buy 4 live abalones, clean them with a new toothbrush, cut 4 pieces of ginger for later use, wash the ribs, cut 2 pieces of ginger, put them in a pot and cook them together, then turn off the heat. Take out the ribs, wash away the floating foam and wash them for later use. Put the ribs, abalone and ginger slices together in a saucepan and stew for 3 hours in a quick stew mode. Add some salt and you can serve it.
4, abalone olive Dendrobium soup
Prepare 15 green olive, 5 abalone, 8 Dendrobium, 200g lean meat. Wash all the materials and stew for 2.5 hours. Sprinkle some salt to taste after stewing.
5. Abalone broth
Prepare 50 grams of minced meat, 3 abalones, 3 eggs, Tricholoma 1 piece, a small amount of chopped green onion and a small amount of Lycium barbarum. The seasoning is cooking wine 1 spoon, salt 1 gram, soy sauce 1 spoon, and a small amount of white pepper. Add all seasonings into minced meat, mix well, put in a big bowl, add 8% purified water, add an egg, add abalone, finally add dried mushroom slices and medlar, add a little salt to taste, boil, steam over high fire for 15 minutes, take out and sprinkle with chopped green onion.