1. Abalone is one of the rare "sea treasures", with delicious taste and rich nutrition, and is known as the "soft gold" of the ocean.
Today, Lao Liu will share the practice of "abalone and pork belly". Friends who like it can collect it first and try it yourself when you have time.
3. Let's begin to introduce the required ingredients:
Pork belly, abalone, ginger, rock sugar
4. Burn the skin of the pork belly first, so as to remove the fishy smell, then clean the skin, cut the pork belly into pieces, about 4 cm apart, then blanch the cold water of the pork belly in a pot, and then add ginger slices and cooking wine to remove the fishy smell. After the pot is boiled, skim off the floating foam and take it out for cleaning.
5. After the pan is controlled to dry, pour salad oil to boil the sugar color, then add two pieces of yellow rock sugar, add pork belly pieces and stir-fry until the foam is soy sauce color, then add ginger slices to make it fragrant, add two teaspoons of soy sauce, soy sauce, a little soy sauce and cooking wine, and pour in the fishy smell and one teaspoon of salt and stir-fry to taste.
6. Then add the cold water that overflows the ingredients and boil it. Pour the pork belly with the soup into the casserole, cover the pot and bring to a boil. Simmer on medium and small fire 1 hour. When stewing, we kill the abalone, remove the internal organs along the shell with a knife and clean it.
7. Put a crisscross knife on the surface of abalone, so that it will taste when cooked. Braised pork takes more than half an hour to stew. Put the abalone in, cover the pot and continue to stew. Sprinkle with chopped green onion and serve.
8. Abalone is a precious marine edible shellfish. Known as "the gold on the table, the crown of sea treasures", the meat is tender and nutritious.
I'm Lao Liu. Thank you for your support of Liu Yishou cuisine. We have several home-cooked dishes for your reference every day. Friends who like cooking don't forget to pay attention. Thanks for watching, Lao Liu.
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