Method 1: Boil abalone in soup.
Ingredients: canned abalone 1, Xiaotang cuisine, oyster sauce, soy sauce and sesame oil.
Practice: Open the canned abalone and pour out the juice for later use. Xiaotang dishes are put into boiling water and fished out after 2 minutes. Pour half a can of abalone juice into a pot to boil, and then simmer with Xiaotang cuisine. Heat the casserole with a little oil, pour in the remaining abalone juice, heat the abalone, thicken with seasoning, and serve with Xiaotang cuisine.
Method 2: abalone porridge.
Ingredients: canned abalone, rice, shredded ginger, rice wine, salt and chopped green onion.
Practice: cook rice into porridge, add appropriate amount of shredded ginger after porridge is cooked, then slice canned abalone into porridge, add appropriate amount of canned abalone soup, a little rice wine, chopped green onion and salt, and simmer for about 1 minute.
Method 3: Steamed abalone with garlic vermicelli.
Ingredients: canned abalone, vermicelli, garlic, steamed fish and soy sauce, chopped leek and chopped red pepper.
Practice: Cut the vermicelli into short pieces and soak it in warm water. Put the soaked vermicelli into abalone shell, put abalone meat on the vermicelli, squeeze garlic into garlic paste, pour oil in the pot and heat it, add garlic paste and stir fry until fragrant, then pour steamed fish and soy sauce and stir evenly, pour garlic paste evenly on abalone, steam it in a steamer, and sprinkle chopped green onion, minced red pepper and a little garlic paste on the surface of abalone after steaming.