Abalone in Superior Soup

Slice the abalone, marinate with a little salt and Maotai wine for 10 minutes, and set aside.

Prepare the ingredients: cut two pounds of wood ear mushrooms into thick strips, cut the carrot into diagonal square shapes, and place the vermicelli directly at the bottom.

Chop the chives and red peppers into small pieces and set aside.

Cut the cabbage stalks into thick, wide pieces and set aside.

Put clean water into the pot, add an appropriate amount of salt all at once, then add the abalone slices and bring to a boil.

Skim off the foam, then, once it starts boiling, reduce to low heat and add the wood ear mushrooms and carrots, cover and simmer on low heat for fifteen minutes.

Open the lid and add a little chicken broth, season and color with milk, thicken with cornstarch sauce, then add the white part of the cabbage for 2 minutes. Add a little sugar, sprinkle in chives and red pepper pieces, and finally add a little lard to finish.