Ingredients: 400g sparerib, eight abalone, five cloves of garlic, four slices of ginger, three slices of onion, star anise 1 slice, cinnamon 1 slice, 2 tablespoons of light soy sauce, half a spoonful of soy sauce, half a spoonful of sugar, half a spoonful of salt 1 spoon of sesame oil, 2 tablespoons of rice wine, appropriate amount of water and peanut oil.

Practice: Wash and cut ribs, cut onions and ginger, peel and wash garlic for later use. Soak abalone in clear water, wash it with a flower knife, rinse it off, and control the water for later use.

Boil water in a pot, add ribs and rice wine to boil, blanch for 2 minutes, remove and rinse, and control the water for later use. Heat oil in a pan, then pour in green onions, ginger slices and garlic and stir-fry until fragrant.

Stir-fry the ribs until the surface is golden. Add abalone and rice wine and stir-fry until dry. Add soy sauce and sugar and stir-fry for a while. Add star anise and cinnamon and stir-fry until fragrant.

Pour in water and bring to a boil. Turn to medium heat and simmer for 40 minutes. Open the lid and collect the thick soup. Add salt, sugar and soy sauce, stir-fry and color, pour in sesame oil, stir-fry evenly, turn off the fire, put on a plate and sprinkle with chopped green onion.

Abalone fishing practices:

Wash abalone, add hen, ham and pork bones, and cook and roast together to taste.

Take out the slices and spread them on the rice in the plate.

Season with abalone juice, thicken and pour on abalone.

Surround it with fried broccoli and olive carrots. Braised abalone with ginseng

Formula of stewed abalone with ginseng: fresh ginseng 30g Polygonum multiflorum 30g original abalone 10 garlic 10g ginger 5g onion 10g salt 5g chicken soup 350ml.

Making:

1. Wash fresh ginseng and use all ginseng for later use; Wash and slice Polygonum multiflorum Thunb. Wash the raw abalone and cut it in half; Peel garlic, slice, pat ginger loose, and cut onion into sections.

2. Put Polygonum Multiflori Radix, Ginseng Radix, Abalone, Garlic, Ginger, Onion and Salt into a pot, add chicken soup, bring to a boil with high fire, and simmer for 50 minutes.

How to eat: once a day 1 time, eat 1 abalone, ginseng and Polygonum multiflorum Thunb, and drink soup.

Efficacy: benefiting qi, benefiting liver and lowering blood pressure. It is eaten by hypertensive patients with wind-phlegm ascending and descending type.