Accessories: Longkou vermicelli, 2 tablespoons oyster sauce, soy sauce, chopped green onion, garlic, cooking wine and peanut oil.

1. Abalone digs out the meat, removes the internal organs, and brushes off the dirt on the meat and shell with a toothbrush.

This is the washed abalone meat and shell.

3. Cut the abalone meat into a cross knife for later use.

4. Longkou vermicelli is soaked in warm water.

5. Prepare juice ingredients: minced garlic, chopped green onion, Jiang Mo and a spoonful of chopped pepper. Wherein minced garlic and chopped green onion are reserved.

6. Heat the wok to 40% heat, add minced garlic, Jiang Mo, onion and chopped pepper, and stir fry until fragrant.

7. Put the fried ingredients into a bowl, add a little soy sauce and oyster sauce and mix well to make abalone juice.

8. Then put a small ball of vermicelli in the abalone shell and pour a little sauce.

9. Put all the abalone on it.

10. After boiling SAIC, add abalone and steam for 7 minutes, then turn off the heat.

1 1. Pick up the abalone and put it on a plate, and sprinkle with the remaining minced garlic and chopped green onion.

12, and then pour hot oil.