What’s delicious about fried abalone?

The production process of braised spring bamboo shoots and small abalone in oil:

Materials:

3 spring bamboo shoots

8 small abalone

1 tablespoon cooking wine

1 tablespoon dark soy sauce

0.5 tablespoon light soy sauce

0.5 tablespoon sugar

Two slices of ginger

Scallion segments

Chopped green onions

Method:

1. Buy the live small abalone and clean the surface with a toothbrush. Insert the tip of the knife into the shell and make a few cuts;

2. Separate the small abalone meat from the shell;

3. Cut off the intestines of the small abalone, also with your hands Squeeze out the contents and throw them away, and the remaining whole piece is the edible part.

4. Use a scouring pad or the corner of a steel wool ball to rinse and scrub under the faucet to clean the black film around the small abalone. In this way, they are all slaughtered and ready for cooking.

5. Cut the slaughtered small abalone several times horizontally and vertically (that is, a flower cutting knife); peel off the shells of the spring bamboo shoots, wash them, and place them horizontally on the chopping board. Hold the bamboo shoot heads with your left hand and hold them with your right hand. Use the back of the knife to fluff the bamboo shoots, then cut them into inch-long sections.

6. Heat the oil in the pot (a little more oil than usual for cooking), sauté the ginger slices and green onion segments over medium heat, remove and throw them away, turn to high heat, add the spring bamboo shoots and stir-fry until the bamboo shoots are cooked. It is slightly yellow, with a slight burnt color on the edges.

7. Pour in the small abalone, stir-fry for about 30 seconds, add a tablespoon of cooking wine, stir-fry over high heat for 10 seconds, then turn to low heat. Add 0.5 tablespoons of sugar, 1 tablespoon of dark soy sauce, and 0.5 tablespoons of light soy sauce, stir-fry evenly, pour in half a cup of water, and turn to high heat.

8. After the pot comes to a boil, cover and cook over medium heat for 10 minutes. Open the lid and turn over high heat to thicken the soup. Sprinkle with chopped green onion and serve.