Practice of abalone in Dalian

Preparation materials: 5 abalone, 5g ginger, 5g onion, 5g cooking wine, pepper 1g, steamed fish 10g, soy sauce.

1. Abalone should be slaughtered before cooking, and the internal organs should be removed, and only clean meat should be used.

2. Insert the handle into the gap between the shell and the meat from one end of the abalone mouth with a spoon, cut off the connection and take out the abalone meat completely.

3. Tear off the internal organs and mouth. The little red ball is the mouth of abalone, which is hard and not suitable for eating.

4. Brush the black film on the skirt of abalone and the mucus on the surface with a small brush.

5. Draw a diamond-shaped flower knife on the surface, half the depth of abalone meat. Don't cut it.

6. Grab with a little cooking wine, shredded ginger and pepper, and marinate for 5 minutes (the picture shows a diamond knife on the other side of Dalian abalone).

7. chopped green onion; Steamed fish and black soybean oil are mixed with clear water at the ratio of 1: 1.

8. Marinated abalone is shredded with ginger and put into the original shell.

9. Boil the water in the steamer until it is completely boiled, add abalone, steam for 3 minutes on high fire, and immediately turn off the fire and take out the pot.

10, take out the pan and pour out the excess soup.

1 1, pour the juice while it is hot, and put the shredded onion on it.

12. Heat the vegetable oil and pour it on the shredded onion.