Braised South African Dried Abalone
by Fat boy loves to eat
Favorite
Difficulty
Hard
Time
48h
Serving
2
1. Choose abalone with good dryness and no insects
2. Soak in clean water for about three days (must not be oiled, put in the refrigerator, and change the water every 12 hours)
3. Press the middle part of the soaked abalone with your hands, and feel that there is no hard heart.
4. Put the abalone in a dry pot and cook for two hours, turn off the heat, cover and let it cool naturally, and repeat the above steps one or two times. (Put a bamboo stick into the middle of the abalone and pick it up. The abalone is best if it falls slowly), and cook. Clean the sand spout and the edge of the group afterwards and set aside
5. Simmer the old hen, chicken feet, ribs, pork belly, and stir-fry for a while.
6. To prepare the casserole, use the cooking bamboo to lay the bottom, then add the chicken feet, then add the abalone (skirt down), then put down the old hen, ribs, pork belly, and rock sugar in turn, add water to a boil on high heat and then change the size Cook for ten hours, turn off the heat, and repeat the above steps after natural cooling, so that the abalone is fully flavored and softened
7. Remove the excess ingredients, leave the soup and abalone, add oyster sauce and cook slowly
8. Cook until the soup is rich and the abalone is elastic and tasty
