Who knows how to make abalone sauce?

Don't think that abalone juice is cooked by abalone. I didn't know it was abalone juice at first, but it dawned on me when I watched Master Guangdong cook the abalone juice again. The so-called "abalone juice" is really self-deception, abalone can not be seen in the production process.

Here is a brief introduction to the whole production process. The raw materials to be prepared are two kilograms of old chicken, two kilograms of old duck, two kilograms of beef, two kilograms of top row meat and two kilograms of bone. These materials add up to as much as ten kilograms, and the corresponding water is about fifteen kilograms. After the fire is boiled, skim off the floating foam and simmer for three to four hours, then filter out the soup. Next, we will start to adjust the abalone sauce. Put the soup in a large pot and turn to medium heat. Add a bottle of 500 ml oyster sauce, monosodium glutamate (which hotel chefs like to put), about two spoonfuls of concentrated beef sauce (sticky and fresh) and abalone sauce. Of course, there must be two spoonfuls of concentrated abalone sauce (this thing is a bit expensive. Check the cost! After the above materials are fully mixed, thickening is a technical activity. Most people still can't hook well, either they are too clear and have no texture, or they are too thick like bricks. In order to make it look like a solidification operation, it is "second-rate thickening" in jargon. Color, color with red pigment, and it is best to stir until the soup turns orange. Filtering: filter the prepared abalone juice to ensure that there is no starch clot in the juice. This is the whole process. Interested friends can do it themselves.