Ingredients: 3 pieces of Roei abalone, size M, 3 pieces of Japanese scallops, 3 pieces of size S, 3 sticks of New Zealand frozen sea ginseng, 80g soaked fish maw, braised fish fillet soup with imperial concubine ginseng & cod fish maw and shark fin soup 1 serving each, 3 prawns, 3 mushrooms, 3 black fungus slices, 3 quail eggs

practice:

1. Wash the soft-boiled abalone first, put it in a clean oil-free container, fill it with water and soak it in the refrigerator for two days; take it out, fill the pot with water, put the abalone in and cook for 30 minutes, if you like a softer taste, you can add 15 minutes Time, cover the pot and wait for 6-8 hours, take it out, put it in ice water and put it in the refrigerator for two days.
2. Soak Qianyuan shells in water for 15 minutes, wash and soak mushrooms and black fungus until soft and set aside.
3. Add 200ml of water to the pot, add Guifei Ginseng Stewed Fish Fillet Soup & Cod Fish Maw and Shark Fin Soup, the frozen soup melts slightly and take out all the ingredients.
4. Spread all the ingredients in a casserole, add the frozen soup base, cover and steam for two hours.
5. Add shrimp and steam for 5 minutes, then serve.

Soft-boiled abalone is now on the shelves, if necessary, please directly inquire with the customer service department

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