Chinese Food
Braised Abalone
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I burned 50 wild abalones in one breath. Suddenly I felt a bit of local tyrants. I couldn't help it. My brother's friend airlifted a case from Qingdao. I'm afraid it's not fresh again. In mainland cities, I seldom make seafood at home. It's the best way to think about it. Muddleheaded, I started working according to my own idea. I didn't expect the final taste was very good. It's in line with the public taste. It's not fishy at all. The children also ate several.
Cooking ingredients
Cooking Steps
Step1:My brother's friend sent fresh wild abalone from Bluebird.
Step2:Very fresh.
Step3:Wash Abalone with salted water. Remove internal organs. Brush black mucous membrane with toothbrush. Separate shell and meat.
Step4:The abalone has a flower knife on the front for taste and beautiful shape. Be careful not to cut it off.
Step5:Add a little cold water to the pot. The amount of water can not exceed that of abalone. Add cooking wine.
Step6:Pour in the abalone.
Step7:Add a slice of lemon to remove the fishiness. Heat on low heat until the water boils. Continue to cook for 35 minutes. Remove the abalone for later use.
Step8:Refill the oil and heat it.
Step9:Stir fry the minced chives, ginger and garlic.
Step10:Add 1 tbsp oyster sauce, 2 tbsp soy sauce and a little sugar.
Step11:Pour in the abalone.
Step12:Add water to boil. The water is more than abalone. When the soup is less, remove abalone and set it on a plate.
Step13:The remaining soup. Add a spoonful of oil, some dry peppers. Thicken with starch. Pour into the plate.
Step14:Sprinkle some chives.
Step15:It's delicious.
Cooking tips:There are skills in making delicious dishes.
