Materials:

Spring bamboo shoots 3

Small abalone 8

Wine 1 tablespoon

Lao Soy Sauce 1 tablespoon

Soy Sauce 0.5 tablespoon

Sugar 0.5 tablespoon

Ginger two

Scallion

Short green onion

Scallion < /p>

Practice:

1, live small abalone buy back, with a toothbrush to scrub the surface clean, with a knife knife tip to reach in and stick to the shell to cut a few cuts;

2, the small abalone meat and shell separation;

3, small abalone intestines cut off, but also with the hands of the inside to be squeezed out of the stuff thrown away, the rest of the whole piece is the part that can be eaten.

4, with the corner of a hundred clean cloth or steel wire ball, under the faucet while rinsing and scrubbing, the small abalone around the circle of the black membrane to scrape clean. This is all butchered and ready to cook.

5, slaughtered small abalone horizontally and vertically each cut a few knives (that is, cut flower knife); spring bamboo shoots peeled off the shell, cleaned, placed horizontally on the cutting board, the left hand pinch the head of the bamboo shoots, the right hand with the back of the knife shoots shoots patted loose, and then cut into inch sections.

6, the pot of oil is hot (oil should be slightly more than usual frying), medium heat under the ginger and scallion slices burst incense, fish out and throw away, turn on the heat, under the spring bamboo shoots section stir fry until bamboo shoots were slightly yellow, slightly burnt color on the side appeared.

7, pour in the small abalone, stir fry for about 30 seconds, into a tablespoon of cooking wine, high heat, stir fry 10 seconds, turn off the heat. Add 0.5 tablespoon sugar, 1 tablespoon dark soy sauce, 0.5 tablespoon soy sauce, stir-fry well, pour in a small cup of water, turn on high heat.

8. When the pot boils, cover and turn to medium heat to cook for 10 minutes, open the lid and turn to high heat to thicken the soup, sprinkle with chopped green onion to serve.