How to make abalone sauce in the hotel must be detailed.

Professional practice: ... abalone juice materials: dried abalone 1500g, old hen 1200g, Jinhua ham 750g, pigskin 1000g, pork tenderloin 3000g, chicken feet 500g, crystal sugar, carved wine, oyster sauce, caramel and chicken powder. Production: 1) Soak the dried abalone in cold water for 2 days (at least), then soak it in warm water until it rises slightly, wash it, cook it with 300g stock and a little powder for 2 hours, and then take it out. 2) Wash ham, tenderloin, pigskin, old hen and chicken feet with clear water, and then mix with ginger and dried onion. Put the crushed shallots and shallots into a (sub-) oil pan and fry them until they are dry and fragrant, then take them out and put them into a bamboo net basket; 3) Take a stainless steel barrel with bamboo chopsticks at the bottom, then put it into a bamboo net, then add ham, tenderloin, old hen, chicken feet, pigskin and abalone, then add the remaining broth, bring it to a boil with strong fire, add oyster sauce, carved wine, crystal sugar, maltose and chicken essence, and cover it with a small cover. ... span > abalone juice: old hen 15 kg, ham 3 kg, lean meat 10 kg, ribs 10 kg, chicken feet 4 kg, pork belly 7.5 kg, pork suet 10 kg, water 40 kg ... Abalone juice soup 30 kg; 3) Seasoning: monosodium glutamate 100g, chicken powder 150g, bergamot 750g, Jinbaoji juice 150g, Caishen oyster sauce 100g, rock sugar 150g, abalone soy sauce (a layer of oil floating on abalone) 6500. That's it. Features: bright color, salty and fragrant, mellow taste.