1. To boil the broth, boil the pork bones first, then put them in a large pot and boil them on a low fire for about three hours. Pour out part of the soup for use, leave a bowl of stock, add abalone, scallops, and ham to make half a bowl of soup.
2. Braised pork in brown sauce, please refer to the recipe that will be released later
3. Braised winter melon in brown sauce, sauté the winter melon in the oil of the braised pork. The two sides are yellow. Pour the broth and soy sauce to cook. It is recommended to be slightly raw than normal.
4. Shop a layer of winter melon
5. Spread oiled tofu
6. Cover the yuba, the yuba has not been treated, the taste is a bit weak, and I will think about how to improve it later
7. Spread the Chinese cabbage, stir-fry the Chinese cabbage on high heat first, then add the broth and simmer for a while, the seasoning is slightly dried and served
8. Shop double winter, sauté winter bamboo shoots with winter mushrooms, first sauté the winter bamboo shoots slices on medium heat, then add winter mushrooms and stir-fry, then add the broth to boil and place on the pot
9. Pour the broth and soup base, because it is a tube bone, although the meat is loose, but there is no residue, so don't waste it, it's quite delicious
10. Stir-fried open back prawns with garlic
11. Put on a plate, pan-fried Japanese tofu, braised pork, prawns, abalone, etc. Marinate the chicken legs and boil the chicken legs in water, put them in an electric pressure cooker, pour 10:1 water and brine juice (the merchant recommends 3:1, whichever is better), simmer for 25 minutes, and then collect the juice. Stir fried broccoli.
12. Put broccoli and shiitake mushrooms on top, then bring to a low heat and cook together for about 19 minutes.
Tips:The broth is very important. This time the broth is a bit shorter and not rich enough.
But the whole dish tastes fresh and sweet, with rich layers, a good choice for the festive season!
