Hong Kong-style braised abalone Method

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  1.First put the purchased abalone Soak the abalone in cold water in the refrigerator.The water should submerge the abalone and change the water several times, otherwise it will stink.(Don’t use an iron bowl to soak the hair, otherwise it will turn black)

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  2.About 5 bubbles For about a day or so (the water needs to be changed twice a day in the middle), soak the abalone until soft, remove the internal organs, then boil the water, add ginger, wine, and tangerine peel and cook over low heat for 1 hour.Turn off the heat and simmer for 4 hours.The abalone is now soaked.

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  3. Prepare the pork belly, old chicken, ribs and scallops, blanch them and drain them (try to drain the pork belly and ribs as much as possible) Choose fat)

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  4.Put everything into the pan and fry until fragrant

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  5.First put the ginger slices at the bottom and then put the fried ingredients, the ribs at the bottom, and the abalone on top of the ribs ( The abalone should be heart-side down) Place the chicken on top of the abalone, then add the pork belly and sprinkle with chopped scallops

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  6.Add a little ham and dark soy sauce and start simmering (the ham is slightly salty, you can add a little less).Simmer on low heat for ten hours.When the water dries up, add boiling water or chicken stock, then turn off the heat and simmer for 10 hours.Repeat this for 3 days until the abalone is ready to be used.If a toothpick is easily inserted into the abalone, it is considered ready.

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  7. Then take out the abalone and put it on the plate to dry for 2 hours.At this time, the color of the abalone will change.It will become darker and more beautiful.For the originally cooked abalone soup, remove all the meat residue and leave only the soup.Throw the dried abalone into the original soup and continue to cook.Add oyster sauce and rock sugar to adjust the flavor you want.Then thicken the gravy.Abalone Pour it into a plate and pour the sauce over it.

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  8.Finished product

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  9.Abalone with a soft heart is a good abalone