Braised Abalone

Braised Abalone

by An elegant fish

4.6 (1)
Favorite

Difficulty

Normal

Time

10m

Serving

2

Braised abalone is a traditional famous dish in Guangdong Province, belonging to Cantonese cuisine. Abalone, known as the "Crown of Seafood", has been one of the "Eight Treasures" of seafood since ancient times. The main ingredient of braised abalone is abalone. The dish has a bright red color, soft meat, fresh and strong taste, fresh but not greasy, mellow and rich in nutrition. One of the dishes for the state banquet. It has the functions of nourishing yin, clearing away heat, nourishing essence and improving eyesight. "

Ingredients

Braised Abalone

1. The fresh abalone is shelled and guts removed, washed, and the front of the abalone is changed into an oblique cross knife and set aside.

Braised Abalone recipe

2. Bring the water to a boil and put some salt in it.

Braised Abalone recipe

3. Put the abalone in the water and boil for 20 seconds, while adding cooking wine to remove the fishy. Remove again and wash.

Braised Abalone recipe

4. Heat a pan with cold oil, add chopped green onion and ginger until fragrant.

Braised Abalone recipe

5. Pour in light soy sauce, dark soy sauce, oyster sauce, sugar, and a little water.

Braised Abalone recipe

6. Put the boiled abalone in the pot, turn the pot, add water starch, and sprinkle with white pepper. (You can also use white pepper)

Braised Abalone recipe

7. Collect the juice, raise the pot, and serve.

Braised Abalone recipe

Tips:

The black side of fresh abalone can be cleaned with a toothbrush.

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