Ready-to-eat canned abalone can be opened for use.

Yellow rice wine, soy sauce, chicken essence, sugar, water, starch, onion, ginger and minced garlic.

Add a little oil to the pan, stir-fry leeks, ginger and garlic until fragrant, then pour in yellow wine, add a proper amount of soy sauce, add sugar, a little chicken essence and a little salt (according to personal taste, don't put it) and make juice.

Stew the instant abalone in a pot for one minute.

Take out the braised abalone and leave a little soup in the pot.

Put the starch hook into the pot, and pour the soup on the abalone after it becomes sticky.