Pork a whole; abalone can be with 6-10, clean and pick the meat and prepare

Onion 8 clean knots, ginger clean and sliced

Wine 4 Chinese porcelain spoon, soy sauce 2.5 Chinese porcelain spoon,

Soy sauce 1 Chinese porcelain spoon, oil half a Chinese porcelain spoon, icing sugar

Do

The meat should be blanched. 4 root knots, half of ginger, 2 Chinese porcelain spoon, and the meat into a cold pot with a high flame, then turn on the fire the whole time, then turn on the fire. 4 green onion knots, half of the ginger slices, 2 Chinese porcelain spoon cooking wine, and pork into a pot of cold water, high heat to boil, then turn to medium heat, the whole time open the lid to keep boiling.

Cook until the pork can be easily poked to the bottom with chopsticks and no blood comes out, then fish it out.

Cut the pork into 2-3 centimeter wide pieces and strain the broth.

Another pan on medium heat, half a tablespoon of Chinese oil to moisten the pan, put the rest of the ginger and green onion knots, and fry the pork until both sides are browned and the oil pours out.

Then turn up the heat, pour the remaining wine along the sides of the pan, then turn up the heat to medium, add soy sauce and rock sugar, and gently stir-fry a few times to evenly color the pork.

Pour in the remaining broth, cover the pork, season with soy sauce, turn up the heat to boiling, then lower the heat and simmer, covered, for 10 minutes.

Put in the abalone, cut in half, and continue to simmer for 10 minutes, then remove from the pan and set aside.

Continuing to simmer the roast pork, turn down the heat and slowly reduce the sauce, which took 10 minutes, and received a thick sauce in the pan.

Tested abalone really only need to simmer for 10 minutes, the mouth is very tender.