Abalone in Braised Sauce

Abalone in Braised Sauce

by Dreamcatcher Power

4.9 (1)







Abalone was called mackerel in ancient times, also known as mirror fish, nine-hole snails, and eye-eye fish. Since ancient times, it has occupied a "self-respect" position in Chinese cuisines of the past. It is deeply moved "How lonely is invincibility"...


Abalone in Braised Sauce

1. 6 fresh abalones, some salt, white vinegar, sesame oil, soak for 15 minutes

Abalone in Braised Sauce recipe

2. Thinly slice green onion and ginger, cook under cold water, and order a little cooking wine

Abalone in Braised Sauce recipe

3. Kill and wash the abalone, remove the internal organs, mouth, and intestines. Don’t do it. You can keep it if it tastes heavy (if you forget the process, friends who don’t know how to do it, you can use it to a certain degree). Change the knife to the picture above.

Abalone in Braised Sauce recipe

4. Bring the abalone to a boil, blanch until slightly rolled and remove for use

Abalone in Braised Sauce recipe

5. Heat the oil, add sliced ginger, shallots, garlic, add 500ml of water, add oyster sauce, Donggu Yipin, rock sugar soy sauce, MSG, chicken essence, rock sugar, pepper, cooking wine, and bring to a boil. Add the abalone and broccoli, take out the broccoli after 20 seconds, take out the abalone after three minutes, place the plate, use chopsticks to pick out the green onion, ginger, garlic, add a little water to the pot to thicken the starch, and pour it on the abalone and broccoli Above, an abalone in braised sauce is ready...

Abalone in Braised Sauce recipe


Do not use too much seasoning, otherwise the taste will be heavy after the juice is collected. I prefer the original flavor of the ingredients, the home version, with less seasoning, don’t spray if you don’t like it!


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