2. First, take the abalone out of the sea water. Never use other blisters or washes, or you will die quickly.

When you take it out of the water, you will find the abalone crawling desperately. Don't touch it, don't touch it. The water in the pot is boiling. When you take abalone out of the sea, you should start boiling water.

4. After the water is boiled, quickly put all the abalone you need into the pot, don't throw it in, put it in quickly.

5, don't put too much at a time, so as not to cool the water temperature, be sure to remember not to put too much, otherwise it will affect the water temperature.

6, look at the watch, quickly remove the abalone after five seconds, no more or less, less time is not enough to shell, but also affect the meat quality of abalone, put it in the pot for five seconds to remove.

7. Put the abalone directly into the ice, with the shell facing down and the meat facing up. Don't put the meat face down. This is also the point.

8. After freezing, you can see that the meat begins to shrink, and you can take it out and shell it. When frozen, meat is elastic and easy to shell, and will not edge up quickly because it is exposed to air.

9. After the cut flowers are shelled, it is best to separate this knife from other knives. There should be no cutting oil or other dishes with strong taste, or other meat on the knife, otherwise those odors will enter the abalone meat at this time.

10, put the sliced abalone face up and preheat it at room temperature. Preheating is imperative at this time, which will affect the taste for a period of time.

1 1. Wash the radish and grind it into mud.

12,500 ml of water, 100 ml of soybean oil and 100 ml of Lin Wei, and boil. Soy sauce should be seafood soy sauce. Never choose the salty one.

13, bring to a boil with low heat, and add white radish paste.

14, boil again and immediately add the abalone to simmer. After the sauce is boiled again, you must filter out the dregs and add the abalone.

15. Turn off the fire when you see the surface rolling and there are many bubbles.

16. Put the whole pot in an ice basin and cool it to taste. The longer the tasting process, the stronger the taste. Generally speaking, it's almost good to see the ice melt.