Abalone Congee

Name: Abalone Congee
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 12 abalone; 1 catty Sixtieth; 1/2 a catty Shiitake Mushrooms; Some Rice; 6 tablespoons Soy sauce; 3 tablespoons Oyster sauce; 4 tablespoons Rice wine; 1 piece ginger; 2 pcs garlic; 2 pcs Chives; 2 pieces chili

by Xia Chu Chen Twenty

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

Not sleeping in the middle of the night,
That must be a drink (smirk).
It must be spicy and unpleasant to make a snack.
Stir-fry a spicy clam.
With the clams, it’s also necessary to go with an easy-to-digest abalone porridge.
It is not easy to get fat if you eat too much seafood.
Haha,
You can also find an excuse to have a good meal and a good drink.
Where are you at two o'clock in the morning

Abalone Congee

1. Brush clean and fresh abalone

2. Stir fragrant ginger and garlic in hot oil

3. Put the abalone in and fry until golden on both sides

4. Drizzle with 3 tablespoons of soy sauce and 2 tablespoons of rice wine and stir fry for later use

5. Cook the uncooked rice into porridge, pour in the fried abalone and soaked mushrooms, stir and cover the pot to continue cooking the porridge

6. Wash the sixties, blanch them and remove them for later use

7. Saute garlic, ginger, sesame oil
Chili, chives

8. Drizzle with 3 spoons of soy sauce, 3 spoons of oyster sauce,
2 scoops of rice wine, pour the sixties and stir fry quickly, let it coat with the sauce, and finish it out of the oven