Abalone, pork chop, pig oil, sugar, ginger, onion and oyster sauce.

Cooking method

Soak abalone in cold water for 48 hours.

2. Take it out and soak it in boiling water for one night, let it stretch naturally and return to its original state.

3. Wash the dried abalone around and remove the sand completely, otherwise it will affect the taste and quality of abalone.

4. After washing, add water without abalone, put it in a steamer and steam it over high fire 10 hour.

5. Add abalone, old hen, pork chop, pig oil and sugar, ginger onion and other materials into the casserole; Slow stew 12 hour (steamer or electric steamer can also be used, but the casserole has heat preservation function, so the effect is the best) and then warm for one night.

6. After taking it out the next day, add the original juice and oyster sauce to the whole slow cooker 1.5 hours, and you can taste the delicious abalone with excellent taste.

Extended data:

Selection skill

Selection of dried abalone With the development of society, those abalones, which were only enjoyed by the nobles of the palace in ancient times, are now on the table of ordinary people. But at the same time, due to the increase in the consumption of dried abalone, driven by interests, some unscrupulous businessmen often make huge profits by shoddy and fake.

When choosing abalone, you should first look at its appearance. Its body shape is intact, its waist is round and its back is thick, its flesh is plump and moist, its bead edges are even, and the ones with gaps and cracks are the best products, and its wide bottom plate is better than its slender quality. In addition, dry is good, and wet body is poor;

In terms of light, it is better if the middle is transparent and once red, and the hands are heavy. On the contrary, some dried abalones are not thoroughly dried, the outside is dry and the inside is wet, and the abalone has black spots and fishy smell.

Furthermore, the size of abalone is calculated by the number of heads per Sima Jin (1 Sima Jin = 604g). As is commonly said, there are 10 abalone per Jin. The fewer the heads, the bigger the abalone and the more expensive it is. On the contrary, the more the heads, the smaller the abalone.

In addition, abalone is also divided into old and new. It is called "new water" when it is sold in the market just after being dried, and "old water" when it has been stored for more than one or two years. The new water is light in color, and the abalone flavor is not strong enough, so it has insufficient "sugar heart".

Then put it into a dense container for storage, so that the abalone will be dry and refreshing without being bitten by insects. After a period of time, the abalone will be white and frosty. This phenomenon is caused by salt oozing out of the surface, which is not caused by mildew, and it will not affect eating. Abalone should not be stored in the refrigerator for a long time. This method will gradually lose the taste of abalone, and the abalone will have a better "sugar heart", and the longer it takes, the more valuable it will be. As the saying goes, "keeping dry Bobby and keeping gold will preserve the value."

References:

Dried abalone _ Baidu Encyclopedia