Steamed Abalone with Garlic
by Line line 3896
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. The abalone is washed on the net shell, skirt and bottom of the abalone. Use a spoon to paste the shell and dig out.
2. Remove the intestines and stomach, and clean it again.
3. Put a knife on the front of the abalone, don't cut it through.
4. Mince 5 cloves of garlic, take 2/3 of the minced garlic, put it in a frying pan and fry until fragrant and brown.
5. The golden brown garlic exudes bursts of aroma. Be careful not to blow up.
6. Put it with the remaining 1/3 of the garlic.
7. Shred 2 slices of ginger and scoop a spoonful of Lee Kum Kee's garlic chili sauce.
8. Add 10g cooking wine, 10g light soy sauce, 10g oyster sauce, 2g sugar and mix well.
9. Pour the mixed sauce on the abalone.
10. There are some fans left in the house. Soak them quickly in hot water and place them in the middle of the plate.
11. After the pot is boiled, put it in the basket and steam on high heat for 3 minutes.
12. Turn the vermicelli up and down when out of the pot, sprinkle with chopped green onion and spicy millet.
13. Not tempting πππ
14. Very tasty
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