1. Heat some green onion and ginger water, set aside
2. Take the abalone out of the shell, remove the internal organs, brush off the black skirt, cut off the hard end of one end, wash off the mucus with green onion and ginger water, and then cut a flower knife
3. Add oyster sauce, tomato sauce, cooking wine, and ham to the chicken broth. After the ham is boiled, filter out the residue
4. Put the abalone in the broth and cook in a casserole over medium-low heat for about five minutes. Time increases or decreases according to the size of the abalone
5. Take out the cooked abalone and place it on top of the cooked rice
6. Adjust a little water starch, mix it into the cooked soup, cook until thick, and pour it on the abalone and rice.
Tips:1. The live abalone moved and moved, so I didn't dare to kill it, so I threw it into the refrigerator and froze it, hehe. .
2. The traditional method of abalone sauce is more complicated, and it is time-consuming and labor-intensive to add pork knuckles and scallops. I personally feel that it is delicious when it is made directly with the broth of the chicken broth~\(≧▽≦)/~
