Fish Maw Abalone and Chicken Soup
1.
The fish belly is blanched to remove the fishy. (It would be good if it is the fried fish maw directly.)
2.
Soak in cold water and wash until there is no foam.
3.
Cut the soaked fish maw into small pieces.
4.
Abalones use a brush to remove the black film on the surface.
5.
Soak the mushrooms in water.
6.
Wash the wolfberry and scallops.
7.
The chicken is peeled and chopped into pieces, and blanched to remove the blood.
8.
Soak the bamboo fungus with water and wash it several times.
9.
Except the bamboo fungus, put all the ingredients in the soup pot, bring to a boil on high heat, and turn to low heat for 3 hours. (Boil 3 and stew 4.)
10.
After boiling for 2.5 hours, add bamboo fungus and continue boiling for half an hour. (The soup is very fresh and sweet, I usually don't put salt in it.)
11.
The soup is very clear, rich in gums, and very fresh and sweet!