Accessories: salt soy sauce onion ginger rice vinegar starch coriander sugar

The practice of braised abalone:

1. Break the back column of abalone with a spoon, pry it out, remove the green viscera behind it and wash it.

Some people don't want to remove the green viscera of abalone because of its high price. Abalone viscera is poisonous and seasonal, which is related to algae growth. The poisoning period is from February to May every year. During this period, abalone viscera is inedible, which contains toxic photosensitive pigments. After eating, it may cause poisoning symptoms, itchy skin, edema and ulcers, and people with allergies will react more. So it is recommended to gut)

2. Blanch abalone shells in boiling water for 5 minutes for disinfection. For the final loading.

3. Replace the front end of abalone with an oblique cross knife and cut Jiang Mo, chopped green onion and coriander.

4. Pour the appropriate amount of seafood soy sauce, rice vinegar, sugar and salt into the bowl and stir according to the taste. Starch can be put or not, and rice vinegar and sugar are slightly fishy.

5. Pour the right amount of oil into the pot, add the minced ginger and onion and stir fry, then add the abalone and stir fry, then pour the prepared soup into a bowl (if the soup is small, add the right amount of water) and drain the soup for about 5 minutes. When the abalone is cooked, add the coriander powder and stir-fry twice, then take it out of the pot and put it on the plate.