New Zealand Black Abalone/Paua: 2 pieces

Soy sauce:1/2tsp ~1tsp (depending on the salinity of the soy sauce you use, your personal taste and the size of abalone)

Balsamic vinegar: 1tsp

Sugar: 1/4 tsp

Ginger: It's about 2cm, and it's brushed into velvet.

Garlic: 1 capsule, rubbed into a paste.

Pepper: 2 (seeded and shredded)

Vegetable oil:1.5tsp.

Onion: 1 root

Rice wine: a little

White sesame: a little

Practice:

1, open the abalone and take the meat out of the shell (I have written about the method of taking abalone meat once before, and I have also taken photos, that is, gently pry it with a spoon in turn.

2. Then cut the abalone meat into as thin slices as possible with a sharp knife, mix well with soy sauce, vinegar, sugar, ginger and garlic, one of the peppers and vegetable oil and put it in the refrigerator.

Marinate for 30 minutes;

3, when marinating abalone, you can prepare cold peas. Cold peas have been written before. Please click here for details. After it is done, put it on the plate for later use;

4. Take the marinated abalone out of the refrigerator, heat the pot, then stir fry the abalone slices, cook a little rice wine, and stir fry evenly to make it thoroughly cooked (it doesn't take long,

Because it is cut very thin), then add chopped green onion and the other half of the pepper, mix well, put it on the Dutch beans and sprinkle with a little white sesame seeds.