Step 2, take a thick pan, the diameter should be more than 26 cm, preheat it for 30 seconds, and add 15 g olive oil and 25 g butter. When the butter is melted by heat, the water in it begins to evaporate under the action of heat, and many bubbles appear in the pot. When the bubbles begin to subside, pour in chopped garlic, ginger, red onion and citronella and stir-fry for 2 minutes.
The third step is to change the stove into a small fire and smooth the spices at the bottom of the pot. Lay the abalone flat on the bottom of the pot, with the meat side facing down and the shell facing up. Cover the pot. If there is no pot, cover a plate. Heat for 20 minutes. During the heating process, abalone will precipitate some liquid, which is equivalent to half frying and half steaming, so don't worry about dry burning. We will make sauce out of these separated liquids and pour them on abalone, which will never be wasted.
Step 4: After the abalone is steamed, take out the meat with a stainless steel spoon and wash and dry the shell for later use. In the long-term evolution process, the internal organs of abalone are twisted. Unlike most animals, the internal organs are not symmetrically distributed, but around the outside of the columnar main muscle, much like scallops. Abalone's mouth is located at one end of the muscle, and there is a small opening, so it is convenient to find the internal organs of abalone and its mouth to be torn off by hand, leaving only the muscle part for use. The slightly solid part of the internal organs with beige color is the digestive gland of abalone, which is similar to the liver of vertebrates. Leave the digestive gland and throw away the rest.
Step 5, crush the digestive gland by hand and put it back into the pot of steamed abalone. Add125g of dry white wine and heat it on medium heat until the liquid in the pot is about half dry. Turn off the fire, add150g cream, and stir well, and the exceptionally delicious sauce will be ready. Of course, there are too many solid ingredients in the sauce to be used directly. Pour the sauce into a fine sieve and filter out all the solid ingredients.
Step 6: Slice the abalone meat, put it back into the original shell, pour the sauce prepared in the previous step, sprinkle some ground black pepper, and finally put a few pieces of Dutch bean sprouts as decoration, and the delicious and invincible sliced abalone in the original shell will be finished.