Australian abalone is naturally slow ~ washed repeatedly ~ because there is mucus on it ~ washed several times ~

Choose two ~ because it's too big ~ I cut the cross in half ~ the knife method is terrible haha ~

Braised in brown sauce ~ hot oil ~ put a little sugar ~ add a little fresh oyster sauce ~ a drop of white vinegar ~ salt, and simmer abalone with water ~

Collect juice on the fire ~ plate it ~