Qi Zhentao glanced twice and casually looked at the fat junior:
"Soup is the soul of many high-end dishes, how can you just muddle through like this?"
Lin Xu ignored the pair of senior brothers and spoke to the assistants and apprentices:
"Abalone sauce is a very important component of Cantonese cuisine, the method is very meticulous, and the ingredients are very complete. It's not as simple as putting a bunch of ingredients together to boil."
The making of abalone sauce is particularly meticulous, mainly using ingredients such as butter old hen, pork ribs, pork tenderloin, pork trotters, pork skin, chicken feet, Jinhua ham, dried shrimp, sea scallop, dried earth fish or dried cuttlefish.
The finished abalone sauce is golden in color, richly fragrant, and contains gelatinous substances, with even a sticky feeling when eaten.
He looked at the prepared ingredients on the workbench:
