Abalone Braised Pork

Abalone Braised Pork

1. Abalone shelled and washed

2. Add water, ginger, and cooking wine to the pot and boil it over a low heat until the pot boils slightly.

3. Pork belly in cold water pot, add ginger slices, cooking wine,

4. Remove the pork belly, rinse, cut into pieces and set aside

5. Add rock sugar and oil to the pot to create a caramel color

6. Pour in the pork belly and fry until it's colored

7. Add cooking wine, light soy sauce, salt and boil

8. Add the abalone and continue to boil until boiling

9. Then transfer the pork belly abalone to the casserole

10. Cook on low heat until the pork belly is soft

11. Eat it while it's hot

Tips:

1. I personally like bibimbap in soup, so hot water is added in the middle. If you like the soup with more juice, you must heat it in boiling water, or add cooking wine directly
2. It will be easier to fry the sugar color with rock sugar. If you don't like the sweet taste, you can also just use soy sauce instead of the sugar color.
3. If you want abalone to look good, remember to cut a flower knife before cooking
4. Abalone must not be cooked too early, otherwise the taste will be relatively old.