Ingredients: 200g dried abalone's fins, 500g wild soft-shelled turtle, 50g dried scallops, 200g water-expanded black sea cucumbers, 2 South African abalones about 80g, 200g water-expanded prickly ash, 50g dried mushrooms, 100g ham, salt, chicken essence
Recipe: expand the dried materials such as dried shark's fins and dried scallops with water. Put all the materials above in a tureen in turn and add high stock. Steam for 8 hours. Take out. Season with salt and chicken essence.
Recommended restaurant:Merrylin Restaurant Wuzhong Branch