Skimming off the surface oil film, he ladled three spoonfuls of rich soup into a milk pan, took some pumpkin puree from the fridge, and similarly added three spoonfuls while quickly stirring it.
The originally milky white soup visibly turned golden at an eye-catching speed, and became thick, with a faint sweet aroma.
He took a flower mushroom, scoring a cross pattern on it, and tossed it in to simmer.
In another milk pan, he poured in clear water and brought it to a boil on high heat.
During this time, he selected two plump little abalones and a thick piece of fish maw from the foam box.
The abalone surfaces were thoroughly cleaned, and the teeth removed, leaving only the meat and liver, ready for use.
The fish maw required additional cleaning; he didn't trust the processing methods of foreigners.
He turned out the fish maw, sprinkled it with a little baking soda and flour, and scrubbed it several times, visibly seeing the batter turning light pink, then rinsed it clean.
