[spicy Abalone]

Name: [spicy Abalone]
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g abalone; Some parsley; Some Secret Spicy Sauce; Some Cooking Wine; Some Chives; Some Dried red chili; Some Korean soy sauce; Some Stew package

by Jun Meng dark blue

4.6 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Abalone is a kind of seafood that grows in deep waters. The shell is flat and the head of the snail is similar to abalone. It can be diced, shredded, sliced, fried, and cooked in soup. It is also the best raw material for seafood hot pot.
We seaside people call it "wife's feet". The specific source of the name is not refined. From the shape of the snail head, it should be that the snails have long meat like the feet of older women with feet, so they are called "wife's feet". This kind of snail meat is similar to the quality of abalone. I feel it is fresher and tenderer than abalone. Locals usually boil or boil the meat and pick out the meat and eat it. This time I will have a spicy flavor. Use the private secret spicy sauce to make a spicy abalone. The taste is excellent. "

Ingredients

[spicy Abalone]

1. Ingredients: abalone 500g Ingredients: chives, coriander, dried red pepper Seasoning: secret spicy sauce, Korean soy sauce, cooking wine, stew package

2. Add oil to the wok, and fry the spicy sauce in the wok when the oil is 80% hot;

3. Stir-fry slowly over low heat, fry out the aroma;

4. Put the dried red pepper sections into the pot and continue to stir fry;

5. Put the washed snail meat into the pot and stir fry together;

6. Cook in Korean soy sauce;

7. Then add cooking wine to remove fishy;

8. Rinse into clean water, the water should have just disappeared from the snails;

9. Add the stew packet, simmer over high heat, and cook when the soup is thick.

Tips:
1. The amount of spicy sauce should be used according to personal taste;
2. The spicy sauce itself has a salty taste, so this dish does not need to add salt;
3. Don't add too much water. This kind of snails are very easy to mature. If they are cooked for a long time, the snail meat will become smaller and the meat will not be fresh and tender.