What is steamed abalone for?

Five abalone

Methods/steps

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

Insert the handle of the spoon from one end of the abalone mouth and stick it to the gap between the shell and the meat, cut off the connection and take out the abalone meat completely.

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Take it off and turn it over like this. Don't break that green thing. Very fishy. Tear off the guts and mouth. The little red ball is the mouth of abalone, which is hard and not suitable for eating.

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Cleaning: use a small brush to clean the black film on the skirt of abalone and the mucus on the surface, and clean the abalone shell for later use. After taking a bath, the meat became whiter.

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Draw a diamond-shaped flower knife on the surface, half the depth of abalone meat, don't cut it off. Grab with a little cooking wine, shredded ginger and pepper and marinate for 5 minutes.

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Prepare the final seasoning: chopped green onion; Steamed fish and black soybean oil are mixed with clean water at the ratio of 1: 1, and heated in microwave oven for 40 seconds.

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Remove shredded ginger from the marinated abalone and put it in the original shell. Boil the water in the steamer until it is completely boiled, add abalone, steam for 3 minutes on high fire, and then turn off the heat immediately. Spicy taste is the essence of this dish.

Out of the pot! Pour out the excess soup. Because of the flower knife, abalone will form a beautiful pine cone shape after heating and curling, and it will have an appetite when you look at it.

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Pour out the juice while it is hot, put the shredded onion on it, heat the vegetable oil and pour it on the shredded onion.

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