- 150g abalone
- pork ribs
- lean pork
- 3g salt
- chicken powder
- pumpkin juice
- Pumpkin juice is the key to make the soup golden brown.
- Blanching meat in the boiling water is to remove the blood and bad taste. Remove from heat as soon as the meat is cooked, which prevent overcooking.
- When enjoying the soup, discard the chicken, lean pork and pork ribs, because their taste has already spread over the soup. You can use a filter separate meat and soup and only keep the soup for the next step.
Wash fresh abalone, blanch the abalone in the hot water. Wash cucumber, cut into slices and place on a plate.
Wash chicken, lean meat, pork ribs and cut into pieces. Blanch meat until cooked.
Put chicken, lean meat and pork ribs into the pot, cover and simmer for 30 minutes. Add pumpkin juice, salt, chicken powder, and starch to make golden brown soup.