Materials

Medium-sized abalone, potatoes

Scallions and ginger, chili pepper, chicken essence, cooking wine, salt, sugar, seasonings, peppercorns

Practice

1, abalone with a knife along the shell to cut, take out the meat of the abalone, remove the innards, clean and cut into small pieces

2, potatoes, peeled and cut into small pieces

3, hot oil, onion and ginger pot, put chili, chicken essence, cooking wine, salt, sugar, seasonings, pepper

4, potatoes stir fry, add water stew

5, into the abalone diced stewed, OK

Potato stewed abalone practice two,

1, the abalone back to the rinse, cut flower knife! (Note that do not cut to the end so as not to cut off)

2, the bottom of the pot of oil, put onions, ginger and garlic burst incense, put a little soy sauce, cooking wine, into the abalone stir-fry for a few moments, fish out of the standby!

3, another oil into the cut potato pieces stir fry, add pepper water, stew for about five minutes, into the abalone to add boiling water did not pass the potato, cover the pot, small fire slow stew!

4, about fifteen minutes later, large fire juice can be! (see the softness of the potatoes)

Potato stew abalone practice three

Prepare ingredients

1. 10 abalone washed, remove the viscera, in accordance with Figure 1 horizontal and vertical knife

2. two potatoes peeled and cut hobnail block

3. green onion cut into segments, ginger slices, broken pieces of dry chili pepper (do not like to eat spicy can not be released), star anise four petals.

Practice

1. hot pan oil, warm oil into the onion ginger anise dry chili, sautéed incense

2. turn the heat into the potato, add two spoons of soy sauce, soy sauce a spoon, oyster sauce a spoon, a little wine, a small spoon of salt, a little sugar, stir fry.

3. Add the abalone and continue to stir-fry for a few seconds, then add hot water (broth is better) not over the ingredients. Turn the heat to medium and simmer for 15 minutes.

4. Open the lid and stir in the chicken sauce.

The abalone stewed juice into the soft potatoes, with a bowl of fragrant rice, excellent.