Ingredients: abalone.

Ingredients: half a green pepper, 1 garlic, 6 tablespoons 90ml olive oil, 1 tablespoon 15ml cooking wine, 1 teaspoon 5ml soy sauce, 1 teaspoon 15ml water, 1/4 teaspoon.

1, cut the abalone meat from the shell from the root with a knife, and remove the black sandbags. Brush the inside and outside of the abalone shell with a toothbrush used at home. The abalone in this dish had better be fresh, not frozen. There is a small way to choose fresh abalone. When you catch abalone with your hands, the tighter you suck, the fresher the abalone is.

2. After the abalone meat is washed with clear water, first cut a knife from the middle piece to make the abalone thin, which is delicious to steam and convenient to eat. Then put a cross knife on the top layer of abalone meat, cut it and put it back in the shell. Chop garlic, blanch in boiling water pot 15 seconds, remove and drain for later use.

3. Pour the oil into the pot and heat it over medium heat. When the oil temperature reaches 50% heat, pour in the drained minced garlic, fry it until it is bright yellow, take it out, spread it on kitchen paper, and suck up the excess oil. Squeezing raw garlic and fried minced garlic together will have a richer and more delicious garlic flavor.

4. Cut some minced garlic and mix it with the fried minced garlic according to the ratio of 65,438+0: 65,438+0. Add 65,438+0 tbsp (65,438+05 ml) Spanish olive oil, cooking wine, soy sauce and monosodium glutamate and mix well. Pour the water into the steamer, bring it to a boil, add abalone, pour in the prepared garlic juice, cover and steam for 8 minutes.

5. after taking it out, pour out the excess soup in the plate, chop the green and red peppers and sprinkle them on the abalone. Heat the remaining 5 tablespoons of olive oil with a spoon or a small pot, and quickly pour it on each abalone.