List of ingredients: abalone, garlic, cooking wine, tasteless, oyster sauce, salt and chopped green onion.

Practice: abalone is soaked in clear water for 48 hours and then fished out. Take abalone and rinse it with running water. After washing, separate the abalone meat from the abalone shell. Clean up the silt and dirt hidden in abalone shells. Finally, rinse again, and keep abalone shells and abalone meat. Cut the abalone meat with a knife and put it on the abalone shell in turn. Mash garlic into garlic paste, and add appropriate amount of oyster sauce, fresh fragrance, salt and cooking wine to make garlic juice. Heat the wok, add a little oil, add garlic juice and stir-fry quickly until slightly discolored. Scoop out the fried garlic juice with a spoon and pour it on each abalone.

Boil water in the steamer and steam in the steamer for five or six minutes.

After the abalone is out of the pot, sprinkle with chopped green onion and serve.

Tips:

Abalone must be fully soaked for at least 48 hours, which is beneficial for abalone to expel sand.

Cleanliness is also important. You must separate the abalone shell from the meat and take out the dirty things in the shell.

When steaming abalone, you must have a big fire and control the time.

Sprinkle chopped green onion on abalone when it is out of the pan.