The steamed abalone needs to be steamed for three minutes over high heat.

How to steam abalone:

Main ingredient: 5 abalone.

Accessories: a little green onion, a little ginger, a little soy sauce, a little cooking wine, a little pepper.

1, abalone choose fresh, large, fat meat, the head is too small is not suitable to do a eat, you can do soup.

2, slaughter abalone: abalone before cooking to slaughter, remove the internal organs, only take the net meat for food. Use a spoon to put the child from the mouth end of the abalone, sticking to the gap between the shell and meat inserted, cut off the connection can be complete to take down the abalone meat.

3, remove and turn over is this way. Don't break the green stuff, it's very fishy.

4, tear off the guts and mouth. The little red mass is the abalone's mouth, which is very hard in texture and unfit for consumption.

5, cleaning: use a small brush to brush the black film on the abalone skirt and the mucus on the surface. Abalone shell should also be cleaned for use.

6, after the bath meat white clean a lot.

7, on the surface of the diamond-shaped flower knife, the depth of half of the abalone meat, do not cut off.

8, with a little cooking wine, ginger, pepper scratch, marinate for 5 minutes.

9, ready for the final seasoning: white onion cut into thin julienne strips; black bean sauce and water blended at a ratio of 1:1, microwave for 40 seconds.

10, marinated abalone pick up the ginger, arranged in the original shell. Steamer pot boil water to a full boil, put abalone, high heat steaming 3 minutes, immediately turn off the fire out of the pot, the fire is the soul of this dish.

Note: 1, you must boil water in the pot; 2, you must strictly control the time of steaming, I am using a stopwatch to time 180 seconds (3 minutes). If the time passes, even by only 30 seconds, the edges of the abalone will get old.

11, out of the pot! Pour off the excess broth. Because of the knife, the abalone heat curls will form a beautiful pine cone shape, look appetizing.

12, while hot pouring sauce, arranged on the shredded green onions.

13, the vegetable oil is hot, dripping on the shredded green onion is ready.