Seasoning salt, cooking wine, soy sauce, soy sauce, crystal sugar, chicken essence, oyster sauce.

Step 1: First scoop up abalone along the inner shell with a spoon, remove internal organs, sprinkle 20g salt and knead for 1 min. This can effectively remove the mucus and fishy smell of abalone.

Step 2: Wipe off the black film on the surface of abalone with a brush or wire. There are many bacteria in the black film, which must be removed. Then cut off the excretory organs and teeth of abalone with scissors and rinse them again for use.

Step 3: replace the surface of abalone with a cross knife, and pay attention to cutting it to half depth. Slice ginger, cut onion into chopped green onion, and mince garlic for later use.

Step 4: add water to the pot, add 5g of cooking wine, cook a few slices of ginger over high fire, put abalone into the pot, blanch for 20 seconds and take it out for later use.

Step 5: Boil the oil, stir-fry the onion, ginger and garlic, add light soy sauce, 2 tablespoons of clear water, 2 small pieces of crystal sugar, a little light soy sauce for color matching, salt 1g, chicken essence, add abalone, and collect the juice over high fire.

Step 6: Add a little oyster sauce, add a little starch to thicken, and order a few drops of sesame oil. The whole cooking time can't exceed 40 seconds. If the fire power is weak at home, it can be extended by 30 seconds, and the time can't be longer, otherwise the abalone will be old.