[Ingredients] 250g abalone, 250g vegetable gall, oil, salt, white sugar, cooking wine, oyster sauce and broth.

【 Practice 】 Pry open the live abalone, eviscerate it, and clean the edge of the foot with a small brush.

2. Add water, pepper, onion and ginger, cooking wine to the pot, and blanch abalone for 30 seconds.

3. Put oil in the pot. Add Jiang Mo and minced garlic and stir-fry until fragrant.

4. Add a little broth (boiled water is ok), sugar, soy sauce, oil consumption and monosodium glutamate to adjust the taste. Boil abalone for 2 minutes and then take it out. Put it on the vegetable gall blanched with oil and salt water. Wash abalone and cut into cross-shaped pots. Boil water, pepper, onion and ginger and cooking wine. Blanch the abalone for 30 seconds and take it out.

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Technology: Baked taste: salty and fresh.

Ingredients: abalone (800g) and rape heart (200mg).

Accessories: chicken leg (50g), pork (lean meat) (50g).

Seasoning: salt (3g), monosodium glutamate (2g), starch (pea) (10g) and vegetable oil (10g).

[Practice] Live abalone is simmered thoroughly with soup; The rapeseed heart is cooked with oil, water and salt, and it is emerald green.

2.2 Cabbage and abalone, set the plate; Abalone was originally added with chicken legs and lean meat stuffing, and the soup was boiled with low fire to make it clear, forming abalone thick juice.

3. Add abalone juice and soup to the spoon to taste, thicken with water starch and pour oil.

[Taste] The pickled abalone is soft, tender, fresh and pure, the cabbage is crisp, and the abalone juice is delicious.

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