1. Abalone foam slices! I won’t say how the abalone foams, because the foaming time of different varieties is different! I used South African dried abalone. I used ginger and cooking wine and it was foamed for 4 days! If you find it bothersome, you can use fresh abalone. Although fresh abalone does not taste as strong as dried abalone, it is fine for personal preference!
2. Take out the foamed abalone for use. Don't pour out the last foaming water for use!
3. There are too many varieties of chickens, so I don’t ask for them here. You can do whatever you like! Marinate for 20 minutes with cooking wine, salt and peanut oil! At the same time, other ingredients can be processed!
4. The fresh frozen Xiaoqinglong bought on Jingdong, other lobsters are also available, you don’t mind using the low version of crayfish, don’t force it!
5. Clean the little Qinglong, take care of the dirt inside, and cut the pieces!
6. This is a picture of the auxiliary materials. Prepare the ginger, onion and garlic for later use! The auxiliary materials can be more or less, adjusted according to personal taste! Because my dosage is also arbitrary, the attached picture is for reference only.
7. Put the peanut oil into the pot, and pour in all the accessories except coriander! Stir fry the chicken until golden brown. Add cooking wine, light soy sauce, dark soy sauce, abalone sauce, sugar, and stir-fry evenly. Then put the spare abalone soup in it and cover it.
8. After collecting half of the soup, put the little green dragon in and cover it! After the little green dragon changes color, lift the lid to collect the juice. Put coriander on it for the last two minutes and cover it! to make!
Tips:There are no tips, the whole process is random, and it tastes great! Don't ask me why, Lei Feng tells you there is no reason. It’s right to follow the steps, the amount in the middle is really arbitrary! Finish!
