Ingredients: 5 fresh abalones and 10 pieces

Accessories: 500g chicken broth, 10 asparagus sticks, 300g soy milk, 200g egg white, a little ginger, a little green onion

Seasoning: 75 grams of Chubang stir-fry fresh oyster sauce, appropriate amount of Chubang chicken powder, appropriate amount of salt, appropriate amount of sugar, a little cornstarch, a little Chubang MSG, a little pepper, 3 grams of Chubang special pure peanut oil, Chubang straw mushroom dark soy sauce 2 grams, 1 gram of Chubang pure sesame oil

Production Method:

1. First cut the shallot into two sections, slice the ginger, break the asparagus into pieces, and cut into 6 cm long tender asparagus for later use;

2. Thaw the frozen abalone with warm water at 60 degrees for 15 minutes. Boil the water with ginger and green onions to make ginger and green onion water. Put the abalone over low heat for 3 minutes to set, remove and set aside;

3. Mix the egg whites, soy milk, and chicken soup, add salt, Chubang chicken powder, Chubang MSG, and pepper, mix well, and steam over low heat for 8 minutes. Remove from heat;

4. Boil water, add salt, Chubang chicken powder, sugar, Chubang 100% pure peanut oil, add asparagus and simmer for 1 minute, remove and set aside;

5. Heat the pot and add Chubonte pure peanut oil, add chicken broth, sugar, Chubon stir-fry fresh oyster sauce, Chubon chicken powder, Chubon straw mushroom dark soy sauce, pour in cornstarch water to thicken, then pour in a little Chubon Richly scented pure sesame oil.

6. Stir the asparagus aside and pour over the gravy.