Braised sparerib with small abalone

Materials:

8 Fresh abalone, ribs 1 kg, ginger 1, onion 1, garlic 3 cloves, cinnamon, star anise, braised soy sauce, light soy sauce (for coloring), sugar and sesame oil.

Exercise:

1. Rinse the ribs. You can ask the store to shell the small abalone or gently take out the meat with a knife, brush off the dirty things next to it with a toothbrush or clean steel balls, and cut several pieces on the surface of the small abalone vertically and horizontally like squid flowers to prevent the abalone meat from being cut off.

2, ribs in cold water pot, boil, drain floating foam. Shred ginger and cut green onions into large pieces. Heat a small amount of oil in the pot, add green onions, ginger and garlic and stir-fry until fragrant, then add ribs and continue to stir-fry until the surface is slightly burnt.

3. Add small abalone, add appropriate amount of cooking wine, braise soy sauce, add sugar and stir fry, add boiled water without ribs, and then add 1 octagonal cinnamon.

4. Move into the pressure cooker. Bring the fire to a boil and turn it down for 20 minutes, then pour it back into the wok. The fire soon dried up the thick soup. At this time, you can add a proper amount of salt, sugar or soy sauce to color according to your personal taste, and pour a little sesame oil before cooking.

Introduction of abalone

Abalone has many meanings in modern Chinese. The most commonly used is a primitive marine shellfish, which belongs to monocotyledonous mollusks. Its shell is thick, flat and wide. Abalone is a traditional precious food in China, ranking first among the four major seafood.