1. Hold the body of the abalone with your left hand, and use a quick knife to make a circle around the root of the meat column.
2. On the left is the separated abalone, the lower left corner is the abalone’s mouth, which is connected to an esophageal tube, which is removed together with the mouthparts to avoid affecting the taste. Use a knife to remove the internal organs on the right.
3. Pour a little cooking wine (to remove fishy) and salt (decontamination) into the separated abalone and shell to clean.
4. Cut the abalone evenly with a left diagonal knife (a horizontal knife is also possible).
5. Cut the right diagonal knife (firm knife) evenly.
6. All cut up.
7. Place the cleaned abalone shell on the plate.
8. The soaked fans are grouped into small groups and placed in abalone shells.
9. Put the abalone on the vermicelli.
10. Spread the right amount of fans in the middle.
11. Cut ginger garlic and purple carrot into finely divided pieces.
12. Put it on a drawer and steam for five minutes.
13. Steamed vermicelli abalone.
14. Heat a proper amount of oil in the pot, and fry until fragrant.
15. Appropriate oyster sauce, light soy sauce, and salt.
16. Add some boiling water and add a little water starch. Turn off the heat and pour the juice.
17. Finished product.
18. Finished product.
