1. Pork bones in a pot under cold water, add more cooking wine to blanch the water, wash away the blood foam and set aside
2. Put plenty of water in the soup pot, add the tube bones and a little vinegar, and simmer for more than 1 hour after turning to a low fire.
3. When buying abalone, you can ask the seller to help you get out of the intestines. The basic treatment is good. No, you can only take it back and use a knife to remove the abalone along the shell, and then remove the gills and intestines.
4. On the opposite side of the abalone, which is the convex side, remove the mouth fascia and teeth, otherwise it will be fishy, as shown in the picture.
5. Then use a scouring pad or toothbrush to clean the black abalone mucosa, especially the skirt and the inside between the two ends.
6. Change the convex side of the abalone to a cross knife, and cut it to 1/3 depth, otherwise it will be cut off. I left two unmodified knives for aesthetics
7. Add a little more water to the pot. After boiling, add a little cooking wine and blanch the abalone for a short time. After the pot is boiled again, the water can be taken out, so as to remove the fishy again.
8. Tricholoma is washed to remove the root sediment for use
9. Wait until the bone broth is boiled until the meat is crispy (low fire for more than an hour is best) add the mushroom
10. Then add the abalone, and boil it over high heat until the mushrooms are cooked through. Add a proper amount of salt to taste and it will be out of the pot. This pot of soup is already very fresh and no need to add chicken essence.
