The abalone should be slaughtered in the right way, and handled cleanly; the steaming time should be strictly controlled, and the key to success or failure is in the fire; the seasoning should be light, highlighting the raw materials of the original flavor.

Main ingredients: abalone 5

Accessories: a little green onion, a little ginger, a little soy sauce, a little cooking wine, a little pepper

1, abalone selection of fresh, large, fat meat, the head is too small is not suitable to do a meal, you can do soup

2, slaughter abalone: abalone in the cooking before the slaughter, remove the internal organs, only to take the net meat for food

3, tear off the viscera and mouth. The small red mass is the mouth of the abalone, the texture is very hard, not suitable for food

4, cleaning: use a small brush to brush the black film on the skirt of the abalone and the mucus on the surface.

5, on the surface of the diamond-shaped cut flower knife, the depth of the abalone meat half, do not cut off

6, with a little cooking wine, shredded ginger, pepper scratched, marinated for 5 minutes

7, ready for the final seasoning: white onion cut into thin julienne; steamed fish soy sauce and water at the ratio of 1:1 blended, microwave for 40 seconds

8, marinated abalone pick up the shredded ginger, arranged in the original shell. Steamer pot boil water to a full boil, put abalone, high heat steaming 3 minutes, immediately turn off the fire out of the pot

9, while hot drizzled with the pouring sauce, arrange the shredded green onions

10, vegetable oil is hot, drizzled on the shredded green onions that is ready

Note:

1, must be boiling water in the pot;

2, must be Strictly control the steaming time, I use a stopwatch to time 180 seconds (3 minutes). If the time passes, even by only 30 seconds, the edges of the abalone will get old.