Pheasant and Abalone Hotpot
| Abalone 8 | Chicken Legs 3 |
| Table salt 2 grams | White sugar 1 scoop |
| Cornstarch 1 scoop | Zhuhoujiang 1 scoop |
| Pepper Appropriate amount | Arowana Gold Label Light Soy Sauce 2 scoops |
| Arowana Gold Label Oyster Sauce 2 scoops | Golden Arowana Original Cooking Wine 1 scoop |
| Arowana Grandma Township Small Mustard Seed Oil Appropriate amount | Ginger and garlic Appropriate amount |
| Onion Half |
Step 1
Food preparation.
Step 2
Cut the chicken legs into pieces, add salt, sugar, pepper, starch, Arowana Gold Label light soy sauce, Arowana Gold Label oyster sauce, and Arowana Fish original brewed cooking wine.
Step 3
Mix well and marinate for 15 minutes.
Step 4
Clean the abalone, scald it in boiling water and take it out.
Step 5
Cut the cleaned abalone with a flower knife.
Step 6
Heat the Arowana Grandma Township small mustard oil in the pot. When the oil is hot, add the abalone and fry over high heat until fragrant.
Step 7
Saute onion, ginger and garlic until fragrant, place on a plate and set aside.
Step 8
In another pot, heat up the Arowana Grandma Township small mustard oil, add the marinated chicken pieces, and fry over medium-high heat until golden brown on both sides.
Step 9
Put the ingredients in the casserole, and then add the fried chicken pieces.
Step 10
Add Zhuhou sauce, light soy sauce, oyster sauce, sugar, half a bowl of hot water, and bring to a boil over medium heat.
Step 11
Add abalone, cover, cook over low heat for 3 minutes, then turn up the heat to quickly reduce the juice.
Step 12
Finished product. Cooking tips for pheasant and abalone pot
