Yipin Guo First-Grade Pot

Ingredients

• 4 abalone
• 2 sea cucumbers
• 6 flower mushrooms
• Yao Zhu 30g
• Stock 500ml

Cooking Steps

1. 1. Wash the abalone, make a few cuts on both sides of the fish body, marinate with cooking wine and salt for 15 minutes
2. 2. Pour an appropriate amount of cooking oil into the pot and heat it to 70% heat.
3. 3. Fry the abalone until both sides are lightly browned, then push it to the edge of the pan
4. 4. Add mushrooms and continue to stir-fry until cooked
5. 5. Add appropriate amount of salt and a little soy sauce to enhance the freshness, stir well over high heat and serve.
6. 6. Remove from the pot and plate

Cultural Tips

Hui cuisine is one of the eight major cuisines in China, originating from the Huangshan region of Anhui Province. Anhui cuisine pays attention to the original flavor of ingredients and makes good use of ham, dried bamboo shoots, stone fungus and other mountain delicacies. The cooking techniques are mainly stewing, stuffing and steaming. Famous dishes such as stinkfin fish and hairy tofu demonstrate the unique charm of Anhui cuisine that transforms decay into magic. Yipinguo is a well-known name in Anhui. It is a must-have dish for festivals and family gatherings, and is also the epitome of Anhui cuisine food culture.