Delicious and simple steaming method of abalone: ??1. Choose a large and fat abalone, remove the internal organs, and tear off the internal organs and mouth.

2. Use a small brush to clean the black film on the skirt of the abalone and the mucus on the surface.

2. Make a diamond-shaped cut on the surface with a depth of half of the abalone meat. Do not cut it off.

3. Use a little cooking wine, shredded ginger and pepper to mix well and marinate for 5 minutes.

4. Prepare the final seasoning: cut green onions into thin strips; mix steamed fish with soy sauce and water at a ratio of 1:1, and heat in a microwave for 40 seconds.

5. Remove the shredded ginger from the marinated abalone and place it in its original shell.

Bring the water to a boil in a steamer, add abalone, steam over high heat for 3 minutes, then turn off the heat immediately and remove from the pot.

6. Pour over the sauce while hot and garnish with shredded green onions.

7. Heat the cooking oil and pour it on the green onions to release the aroma.

Abalone (scientific name: Abalone), a genus of molluscs, is distributed in the Pacific, Atlantic and Indian Oceans. It is known as the "crown of sea treasures on the table" and marine soft gold. It is included in the "International Union for Conservation of Nature Red List of Endangered Species".

The body of abalone is covered with a thick calcareous shell. The single-walled shell is hard in texture. The soft part has a wide and flat fleshy foot. It is flat oval, yellowish white, and likes to dry young seaweed.