Baked Abalone in Xo Sauce
1.
Prepare the ingredients, soak the small shiitake mushrooms for 3 hours in advance.
2.
After boiling water, add chestnuts and cook for a minute, then peel off.
3.
Soak the peeled chestnuts in water.
4.
Wash the abalone first, and take the stainless steel spoon so that you can get the abalone meat by shoveling it in.
5.
Make a knife on the stigma and cut four knives on each side of the stigma.
6.
Bring the abalone to a boil and let it fly for 20 seconds, then remove it and wash it off.
7.
Add the chestnuts in a pan with oil and fry for a while.
8.
The pre-processing of the ingredients is like this, the shiitake mushrooms need to be removed, the coriander is cut into sections, the pepper is cut into circles, and the scallion is cut into sections.
9.
condiment.
10.
Add oil to a hot pot and sauté the young shiitake mushrooms.
11.
After the shiitake mushrooms are fragrant, take it aside, turn on the high heat, and fry the chestnut abalone in a pot over high heat for 20 seconds.
12.
Add chicken broth and seasoning, XO sauce, chicken powder, sugar, abalone sauce, light soy sauce.
13.
Bring the seasonings to a boil, and the amount of water should be as fast as marinating the ingredients.
14.
Then simmer over a small fire.
15.
Turn the other side to continue simmering after 5 minutes.
16.
Simmer until the soup thickens.
17.
Let's add some thin powder water to hook the gorgon.
18.
Add scallions and stir fry evenly.
19.
Garnish with chili rings and coriander.
20.
It’s served, it’s a very good dish, I found that the chestnut is missing 😂
21.
Recent photo.
Tips:
①Choose this small chestnut to taste better. After peeling, soak in water to prevent oxidation. Drain the water and then deep-fry it until it is cooked. It will be more delicious.
②You should try the saltiness after seasoning. The seasonings are all salty and the soup will become thick and salty at the end. So when you taste it, there is a light saltiness. If the final taste is weak, it can be added to light soy sauce. Increase saltiness.
③The thin hooks can make the soup adhere to the ingredients.
