Ingredients
12 live abalone
Some chopped green onion, ginger and garlic
Soy sauce, oyster sauce, one tablespoon each
Half a tablespoon of doubanjiang (soybean paste)
Salt, sugar, one tablespoon each
Moderate amount of chicken broth powder or essence, cooking wine
Moderate amount of water starch
The way to braised abalone
The way to braised abalone
What is the best way to do it?
Soak the abalone in salted water for 10 minutes, scoop out the flesh with a spoon, remove the guts, brush off the black mucus membrane with a toothbrush dipped in salted water, and rinse well. It will take some time, but remove these impurities, the flavor will be more fresh , abalone shells do not throw away, stay as a plate decoration.
The abalone is cut on both sides for flavor and shape, so be careful not to cut it off
Add a small amount of cold water to the pot, just enough to cover the abalone. Add a small spoon of chicken powder or chicken essence
Add a tablespoon of cooking wine
Put the abalone into the cold water, the whole process of heating on low heat until the water comes to a boil, continue to cook on low heat for three to five minutes, conducive to the flavor and deodorization, from the beginning of the heating of the cold water, the slow heat process is very important to cook the abalone after the texture will not be old and hard. In fact, as long as you have enough time, just simmering over a small fire and slowly cooking is also possible, if the stove eye is not enough to not fish out first, just in the pot with the soup soaked, to the back of the 11 steps and then fish out.
Abalone fishing, with the water to cook abalone blanch abalone shell for a while, 10 minutes out of the spare, the purpose of this is to disinfect
Pan put some oil, heat to a low flame, add half a spoon of bean paste, I use Dandan brand bean paste, the color is more bright red oil is so beautiful Slowly stir frying incense stir frying out of the red oil.
Add onion, ginger and garlic stir-fried, add oyster sauce a spoon, a spoon of soy sauce, salt, chicken essence and a little sugar,
Add water to boil, the amount of water can be no more than abalone can be.
Put the abalone in the soup and cook for a while, turn the heat down to keep the pot open, and turn it over diligently, so that the abalone can be fully flavored and the soup can penetrate into the abalone's crevices more evenly. After the soup becomes less, adjust some water starch thickening can be. If you want to use the soup to mix rice, thin the water starch a little bit to make a thin gravy is also good.
Pack the abalone in its shell, sprinkle some chopped scallions and red chili pepper on it and serve
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