Braised abalone is a traditional dish in Guangdong Province, belonging to Cantonese cuisine. Abalone is known as the "crown of seafood" and has been one of the "eight treasures" of seafood since ancient times. The main ingredient of braised abalone is abalone. This dish is bright red in color, soft and moist in meat, rich in umami, fresh but not greasy, mellow and nutritious. It is one of the national banquet dishes. Has the effects of nourishing yin, clearing away heat, and benefiting the mind.

condiments

10 fresh abalone

condiments

A little onion

Soy sauce 1 spoon

Half a spoonful of soy sauce

Half a spoonful of oyster sauce

Sugar 1 spoon

A little salt

A little water starch

A little cooking wine

A little white pepper

Jiang Mo, a little.

Steps of braised abalone

1. Fresh abalone is shelled, eviscerated and washed, and the front of abalone is changed into a diagonal cross knife for later use.

2. Boil the water in the pot and put some salt.

3. Blanch abalone in water for 20 seconds, and add cooking wine to remove fishy smell. Take it out and wash it again.

4. Hot pan with cold oil, add chopped green onion and Jiang Mo until fragrant.

5. Pour in soy sauce, soy sauce, oyster sauce, sugar and add a little water.

6. Put the marinated abalone into the pot, stir fry, add starch and sprinkle with white pepper. (You can also use white pepper.)

7. Collect the juice, take the pot and put it on the plate.

skill

The black edges of fresh abalone meat can be cleaned with a toothbrush.