Cantonese Style Steamed Abalone
1.
Brush the abalone shell with a brush, and use an iron ball to brush the abalone up and down, left and right sides (you can shape the abalone, the main depends on personal ideas), and use it as a spare.
2.
Rinse and cut into finely minced shapes for later use.
3.
Wash, cut into sections (appropriate amount), place on a cutting board, beat, and shred for later use.
4.
Wash and cut into circles for use.
5.
Wash the fans, soak them softly (you can choose the fans according to your own ingredients, but you don’t need to, I just think that one more sample will make you more appetite and beautiful), so that you can use it for backup
6.
Wash and finely chop for later use.
Tips:
NO.1: Pour chicken powder, cooking wine, and taste extremely fresh, pour it into a small bowl and mix it well as a spare.
NO.2: Sprinkle the seasoning on the abalone, marinate to the whole body, and marinate for ten minutes.
NO.3: Put the soaked vermicelli in the steaming dish, add the abalone and put it on the surface, as a spare.
NO.4: Put clean water in the pot, add the steaming rack, bring the water to a boil, add the abalone, the estimated time is 3 minutes.
NO.5: After steaming, don't worry about taking it out, because taking it out immediately will collect water and affect the meat quality. 1 minute back-end out.
NO.6: Put in the chopped ginger and green onion rings, put the green onion shreds, and put a little bit of oil on each abalone for use.
NO.7: Heat up the pot, put in sesame oil, fry until cooked, top with each abalone, and you're done.
