Fresh abalone can be used to make braised abalone. This is a traditional famous dish in Guangdong Province and belongs to Cantonese cuisine. Abalone, known as the "Crown of Seafoods", has been one of the "Eight Treasures" of seafood since ancient times. The main ingredient of braised abalone is abalone. The dish is red and bright in color, the meat is soft and moist, the taste is fresh and strong, fresh but not greasy, rich in aroma and rich in nutrients.

The method is as follows:

Prepare the abalone with water, add chicken, ham and scallops, simmer for 3 hours, take out the abalone, add the original soup and set aside. Cut the abalone into slices half a centimeter thick. Put 100 grams of the original stewed abalone soup, shark fin soup and scallop soup into a double-ear pot. After boiling, add abalone slices and boil for 10 minutes. Add sugar, refined salt, soy sauce, cooking wine and other seasonings, and make a thick consistency with starch. juice, add a little chicken oil to a small bowl before serving.