1. Remove the sand from the shark's fin and arrange it in the bamboo grate The utility model relates to a bamboo steaming tool, which is round or square. Put it into a boiling pot, add 30g of scallion, 15g of ginger and 100g of Shaoxing wine, boil for 10min, take out the fishy smell, pick up the green onion and ginger, and put the grates out into a bowl without using the juice. Put pig fat meat on the shark's fin, add 50g of Shaoxing wine, steam it in the cage drawer for 2h, pick up the fat meat, and decant the juice.
2. Cut the fish lips into 2 cm long and 4.5 cm wide pieces, put them into a boiling pot, add 30 g of scallion, 100 g of Shaoxing wine and 15 g of ginger slices, boil them for 10 minutes, remove the scallion and ginger.
3. Qian Qian Bao is put into the cage drawer, steamed and rotten with high heat, washed and then made into two pieces. Put on the cross flower knife, put it into a small basin, add 250g bone soup and 15g Shaoxing wine, put it into the cage drawer and steam for 30 minutes, take it out and decant the steam juice. Pigeon eggs cooked, shelled.
4. Chop off the head, neck and feet of chicken and duck respectively. Remove the shell from the tip of pig's hoof, pluck the hair and wash it. Clean the elbow. Cut 12 pieces of each of the above four ingredients into a pot of boiling water together with the duck gizzard, remove the blood and scoop up. Wash the pork tripe inside and outside, boil it twice with boiling water, remove the turbid taste, cut it into 12 pieces, put it in the pot, add 250g of scallion oil soup and boil it, add 85g of Shaoxing wine and take it up. The soup is not used. 5. Wash the sea cucumber and cut each into two pieces. Wash and cut into 2-inch sections. Add 150g clear water to clean ham tendon meat, steam for 30 minutes on the cage drawer, decant the steam juice and cut into 1cm thick slices. Put the winter bamboo shoots in the boiling water pot and fish them out. Cut each bamboo shoot into four pieces and pat it gently. Place the cooked lard on a high fire and put it in the pot until it is 70% hot. Fry the pigeon eggs and winter bamboo shoots for about 2 minutes. Then, put the fish belly into the pot, fry until the hand can be broken, pour it into the scoop and drain the oil, then put it into the water and soak it out, and cut into 4.5cm long and 2.5cm wide pieces.
6. Leave 50g of remaining oil in the pot, fry 35g of scallion and 45g of ginger into the pot until it's 70% hot, then add chicken, duck, elbow, pig's foot tip, duck gizzard and pork tripe into the pot, stir fry for several times, add 75g of soy sauce, 10g of monosodium glutamate, 75g of Bingtang, 2150g of Shaoxing wine, 500g of bone soup and cinnamon, cover and boil for 20 minutes, pick up the onion, ginger and cinnamon, take out the ingredients and put them into the pot, soup Juice ready.
7. Take a Shaoxing wine jar and wash it, add 500g of clear water, put fo Tiao wall on a low fire and heat it, pour out the water in the jar, and put a small bamboo grate at the bottom of the jar. First put the boiled chicken, duck, sheep, elbow, pig's foot tip, duck gizzard, pig's stomach, flower mushroom and winter bamboo shoot into it, and then wrap the shark's fin, ham slice, scallop and abalone slice into a rectangle with gauze, put them on the chicken, duck and other materials, and then pour them into the boil The soup of chicken, duck and other materials is covered with lotus leaves on the mouth of the jar, and a small bowl is pressed upside down. After installation, place the wine jar on the charcoal stove, simmer for 2 hours with a small fire, then open the lid, quickly put the sea cucumber, tendons, fish lips and fish high belly into the jar, immediately seal the jar mouth, and simmer for another hour to take out. When serving, pour the vegetables in the big basin, open the gauze bag, and put the pigeon egg on the top. At the same time, keep up with a dish of coir raincoat radish, a dish of ham mixed with bean sprouts, a dish of fried bean sprouts with mushroom, a dish of spicy mustard, silver rolls and sesame pancakes.