Cut the onion into pieces and chop the garlic for later use. Abalone is eviscerated, cross-cut, blanched in boiling water for 30 seconds, and taken out for later use. Add cooking oil to the pot, then add Jiang Mo and shallots, and then add abalone and stir fry. Then add soy sauce, clear water, salt, cooking wine, pour the broth, boil it with strong fire, add water starch to thicken it, and collect the juice from the pot with strong fire.