Wash abalone thin, soak mushrooms soft, wash and dry for later use.

Fry pork belly until it is oily. If the oil is not enough, add a little vegetable oil. When the oil temperature rises, saute ginger slices and garlic slices, add mushrooms and stir fry, add abalone juice and oyster sauce, add water until the water overflows the mushrooms, bring to a boil, cover with low heat and stew until the water is half.

When waiting for mushrooms, you can boil water in another pot, cook small hall dishes, dry them and set the plate.

Stew the mushrooms, turn off the fire, pick up the pork belly and mushrooms, put them on a plate, then boil the sauce in the pot and cook the abalone slices. Because they are thin, it only takes a few seconds to pick them up and put them on the mushrooms. Add cornstarch and water to thicken the remaining sauce and serve.

Note: Mushrooms can be quantified according to personal preference. I like mushrooms very much, so I put more ~ ~ If it's too light, you can add light soy sauce to adjust it.