1. Shanghai Green removes the old leaves on the outside and cleans them. The abalone is pried out of the shell with a knife, and the internal organs are removed and cleaned.
2. Put the starch in a small bowl and add a little water to make water starch.
3. Put half a pot of water in a pot and bring to a boil, add a spoonful of oil, a spoonful of salt, a little sugar and mix thoroughly, add Shanghai Qing to boil.
4. The Shanghai green is cooked out and put in cold boiling water to cool too much.
5. After it's too cold, cut it in half with a knife.
6. Put Shanghai Qing on the market.
7. Put half a bowl of water in the pot and boil, add the abalone.
8. Pour in 20g light soy sauce and 10g oyster sauce, cook for 3 minutes, and then skim the floating powder with a spoon.
9. Add appropriate amount of chicken essence, a little sugar, a spoonful of cooked oil and cook for one minute, then pour in water starch.
10. Hook into thin gorgon juice.
11. Place the cooked abalone on top of Shanghai Green one by one.
12. Just pour the juice on the abalone.
13. The delicious abalone in oyster sauce is ready, have you learned it?
14. Finished Figure 2
15. Finished picture three
Tips:1. Add a spoonful of salt, a spoonful of oil, and a little sugar when blanching the water.
2. The Shanghai Qinghui blanched in this way is very green, blanching is better than cold water, Shanghai Qinghui will always remain green.
3. When making abalone, add a spoonful of cooked oil, the juice will be bright.
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