1. Wash the abalone several times until it is clean.
2. Cut the fresh abalone one by one on a flat surface with a small oblique knife (for ease of taste). Bring water to a low heat in the pot, and blanch the abalone for 1 minute to quickly remove it (keep the tender meat).
3. Put edible oil, five-spice powder, cooking wine, oyster sauce soup in the pot, and quickly turn the abalone until it is evenly heated, and until it tastes and thickens, it comes out of the pot.
4. The finished abalone in oyster sauce is rich in nutrients, bright in color, and tender in meat
