Braised Abalone Sauce
1.
Dice the tofu and blanch it for later use.
2.
Blanch the fresh mushroom slices for later use.
3.
Put the bottom oil in the pan and stir-fry the diced onions.
4.
After the onion is sauteed, pour an appropriate amount of water, then pour in the water to make dried sea rice and boil.
5.
After the soup is boiled, pour in tofu cubes, then pour in fresh mushroom slices and peas.
6.
After the soup is boiled again, add a few drops of Shao wine.
7.
Bring the soup to a boil for three minutes to start seasoning. Pour the abalone juice into the pot.
8.
Add salt and pepper and stir well.
9.
After the taste is adjusted, use an appropriate amount of water to thicken the starch.
10.
After the gorgon juice is gelatinized, add a few drops of sesame oil.
11.
Then you can get out the pan.