Ingredients: 1 lean broiler, 1 small muscle, 6 abalones, 2 Jinhua hams, 8 mushrooms, 2-3 scallops, 1 a handful of Lycium barbarum, proper amount of salt and rice wine.

working methods

1. Wash chicken and lean meat, blanch and remove blood, and wash mushrooms and medlar.

2. After the casserole is boiled, put the whole chicken and lean meat, abalone, Jinhua ham slices, scallops, mushrooms and medlar into the soup pot.

3. After the fire is boiled, cover the pot and simmer for another 3 hours. (three stews and four stews)

4. Finally, add salt and wine to taste.

skill

If you use whole abalone, you can scald some Qingjiang dishes to make the bottom, then cut the mushrooms in half and cut the abalone into thin slices.

Stir-fry with a little oil and minced garlic, add oyster sauce, stir fry and thicken. Put it on Qingjiang cuisine, one Bao and two!