Six-head abalone in original soup (four cans)

SHIPPING

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RECOMMENDED RECIPE

Twelve pieces of asparagus. The asparagus should be cooked with oil, water and salt until it is shiny and emerald green. Take it out and set aside.

Soak the fish maw in frozen water for about 20 minutes, then boil it in hot water for five minutes. Take it out and soak it in frozen water overnight and set aside.

Soak the frozen mushrooms in water overnight, sauté the garlic in a little oil, use about two teaspoons of oyster sauce, a little sugar, add two cups of water to the original soaking mushroom water, simmer over low heat for about an hour, take it out and set aside.

First add a little oil, sauté ginger and green onion until fragrant, add fish maw and mushrooms and stir-fry evenly, use a can of abalone stock, add 1 tablespoon of oyster sauce, 1/2 teaspoon of light soy sauce, 1/4 teaspoon of dark soy sauce, a little sugar, and add cornstarch after heating Heat water to make a thick sauce, add abalone and mix well before serving.

First, arrange the reeds in a circular shape, arrange the mushrooms in the bamboo style, then arrange the fish maw in the middle, and finally arrange the abalone in a circular shape around the outer circumference, pour in the right amount of thick sauce evenly, and serve.