1. Slice abalone, marinate in a pinch of salt and Maotai wine for 10 minutes.
2. Prepare the ingredients, cut the fungus into two jin strips of thick wire, cut the carrot into a quadrilateral with an oblique knife, and put the vermicelli directly on the bottom.
3. Cut leek and red pepper into cubes and set aside.
4. Cut the cabbage stalks into thick and wide shapes for later use.
5. Clean the water in a pot, add an appropriate amount of salt and put enough at one time, add the abalone slices and bring to a boil.
6. Beat the froth, turn the heat to low, add the fungus and carrots, cover and cook for 15 minutes.
7. Open the lid and add a little chicken juice, milk seasoning and color, adjust the cornstarch juice until thick, add some white sugar, sprinkle with leeks and red pepper, and finally add a little lard and serve.
Tips:Mushrooms and tofu can also be added to taste better. To master the nourishment and flavor, it is necessary to have the original taste of the dishes. When the water is short, the soup must be thick and sticky. The soup is delicious.
Thank you for your appreciation! Thank you all!
