Baked abalone in original sauce(yuan zhi ju bao )

Baked abalone in original sauce

Introduction:

"I've eaten this dish outside, and it's not too difficult to try it at home, but it takes a long time."

Production steps:

Step 1: prepare the main ingredients. When the abalone is bought in the market, the internal organs of the abalone have been disposed of in advance.

Step 2: prepare the accessories, the small one is better.

Step 3: put chicken feet, wings and pigskin into water.

Step 4: after the NAO water is waterlogged, put it into the pressure cooker, and put about one third of the water in the cooker.

Step 5: lower the fire pressure for 1 hour.

Step 6: make a few strokes on the abalone (the protruding side).

Step 7: filter the pressed soup and pour it into a casserole. Add abalone. (if there is any soup left, add it when the water is not enough)

Step 8: bring the soup to a boil over high heat, add the soy sauce, abalone juice and a little peanut butter, and simmer over low heat for 3 hours.

Step 9: add boiling water to the millet, heat it in microwave oven, peel it, and add it after 1 hour.

Step 10: cook the millet in a pot for about 40 minutes until soft and remove.

Step 11: after 3 hours, the soup is thick and sticky, turn off the heat.

Step 12: blanch abalone shell and red ginseng (or ginseng) in hot water, drain, add boiling water and simmer for 2-3 hours.

Step 13: simmer the broccoli in the water.

Step 14: plate and serve a bowl of rice.

Materials required:

Abalone: 8

Chicken feet: 4

Chicken Wings: 1

Pigskin: 1 liang

Broccoli: moderate

Plate millet: 8

Red ginseng: 15g

Abalone juice: right amount

Soy sauce: moderate

Peanut butter: 1 tsp

Note: 1, after eating abalone, the rest of the soup can be put into a bowl of rice to eat, taste good. 2. Red ginseng is slightly more bitter than foreign ginseng. It was just used up at home that red ginseng was used instead.

Production difficulty: Advanced

Process: firing

Production time: several hours

Taste: Maotai flavor

Chinese PinYin : Yuan Zhi Ju Bao