How to make steamed abalone

1.

Choose abalone that is fresh, large, and meaty. The abalone is too small to be eaten individually. Making soup

2.

Slaughter abalone: ??Abalone should be slaughtered before cooking, the internal organs should be removed, and only the clean meat should be eaten.

Insert the handle of a spoon from the mouth end of the abalone against the gap between the shell and the meat, and then cut off the connection to completely remove the abalone meat

3.

This is what it looks like after you take it off and turn it over.

Don’t break the green stuff, it’s very fishy

4.

Tear off the internal organs and mouth. The small red ball is the mouth of the abalone. The texture is very hard and not suitable for eating.

5.

Cleaning: Use a small brush to clean the black film on the skirt of the abalone and the surface of the abalone. slime.

The abalone shells should also be cleaned and ready for use

6.

The flesh will be much whiter after the bath

7.

Cut a diamond-shaped knife on the surface, the depth is half of the abalone meat, do not cut it

8.

Use a little cooking wine, shredded ginger and pepper Catch evenly and marinate for 5 minutes

9.

Prepare the final seasoning: cut green onions into thin strips; mix steamed fish with soy sauce and water in a ratio of 1:1, and use a microwave oven Heat for 40 seconds.

If you want to ask: Why do you need to add water? Why heat? Please refer to my recipe - Steamed Sea Bass

10.

Pick out the shredded ginger from the marinated abalone and place it in its original shell. Bring the water to a boil in a steamer, add abalone, steam over high heat for 3 minutes, then turn off the heat immediately and take it out. Heat is the soul of this dish.

Note:

1. The water must be boiled;

2. The steaming time must be strictly controlled. I used a stopwatch to time 180 seconds (3 minutes ). If time passes, even if only 30 seconds pass, the edges of the abalone will become old, so remember!

11.

It’s done! Pour off excess soup.

Because of the flower knife, the abalone will be curled and formed into a beautiful pine cone shape when heated, which makes you appetizing

12.

Pour over the abalone while it is still hot. Sauce, put on the shredded green onions

13.

Heat the vegetable oil, pour on the shredded onions and serve