Fresh abalone is made into garlic mouth, the iron plate is not heated separately, and it is steamed in a container. The whole dish is tender and crisp.

[Ingredients] 600g of Dalian steamed buns and 650g of Guangdong loofah.

[Accessories] Millet pepper 150g, chopped green onion 20g, garlic (seasoned with salt and monosodium glutamate).

[Seasoning] 3 grams of oyster sauce, 5 grams of spicy fresh dew, 65,438+00 grams of soy sauce, 65,438+00 grams of Meijia, 3 grams of sugar and 3 grams of chicken essence are mixed to make a special sauce.

【 Practice 】 Take fresh abalone, wash all the sludge, put a fine flower knife and marinate with garlic paste for about 15 minutes. Cut the towel gourd into 3cm thick rings and season with garlic. Steam in advance 10 minutes or so and put on the iron plate.

2. Brew the delicious abalone into the cleaned abalone shell, put it on the towel gourd in the iron plate, pour the special sauce into the cage and steam for about 5 minutes. Take out and sprinkle with millet pepper and chopped green onion, and pour in hot oil.

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