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1) Cut abalone into butterfly shape. Shape fish paste to fit the body of the butterfly and attach with egg white.
2) Soak cloud ear and black mushroom in hot water. Shred carrot, mushroom and green pepper. Decorate the body of the butterfly with carrot, mushroom and pepper shreds (see picture). Add black sesame as eyes, and peas to decorate the wings.
3) Steam butterflies for half an hour.
4) Add broth to a large bowl and add cloud ear, fish maw and butterflies. Bring to a boil. Add cooking wine, MSG, and salt to taste. Serve