Kneeling, detailed preparation method of abalone juice in Cantonese thick soup

19 kg of meat, 8 kg of old chicken, 3 kg of ham leftovers (bones), 42 kg of water, boiled for 4 hours, leaving 30 kg of soup. If you need a thicker soup, you can reduce the water consumption and extend the cooking time until you feel the right concentration.

Abalone juice, also known as abalone juice, is the original juice obtained when abalone is cooked (some are cooked with abalone specially, but it is rare), and it is made from a variety of fresh raw materials after a long period of cooking. The finished product has the characteristics of dark brown color, oily and refreshing taste, delicious taste and rich aroma. At present, abalone juice has been sold on the market, but the price is more expensive. For a professional Cantonese restaurant, abalone juice is generally prepared by itself because of its large demand and in order to highlight the flavor characteristics of its own restaurant dishes. The preparation method of abalone juice is introduced as follows:

Ingredients: dried abalone 1500g old chicken 1200g Jinhua ham 750g pigskin 1000g lean pork 2500g chicken feet 500g ginger 150g shallot 200g dried onion 250g carved wine, oyster sauce, crystal sugar, caramel, etc.

Method:

1 soak dried abalone in cold water for two days, then soak it in warm water until it rises slightly, then clean it, soak it in 3000 grams of two soups, add a little orange red pigment and powder for about two hours, and take it out; Ham (chopped), lean pork, pigskin, old chicken and chicken feet are washed after flying; Wash ginger and dried onion, pat them to pieces, put them in an oil pan and fry them with leeks until dry, then take them out and put them in a bamboo net.

2 Take a stainless steel bucket (also can be a earthen pot or earthen pot), first put bamboo chopsticks on the bottom, then put a bamboo net basket, then add ham, lean meat, chicken feet, pigskin and abalone, and pour the remaining two soups. After the fire boils, add oyster sauce, carved wine, appropriate amount of crystal sugar, maltose, soy sauce and chicken powder, cover and cook for 8 ~ 10 minutes. Put the abalone juice into a container, cool it, cover it, and store it in the refrigerator for emergencies.

【 Note 】 This process is a common process of swelling and drying abalone in Cantonese cuisine.