Ingredients
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12 abalone
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minced garlic
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minced ginger
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1 tablespoon light soy sauce
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1 tablespoon oyster sauce
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1/2 tablespoon Doubanjiang (broad bean paste)
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salt
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sugar
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1 teaspoon chicken powder
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cooking wine
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starch
Directions
Tips
- Use cold water to cook abalone. Starting to heat with cold water enable water to absorb fishy taste from the abalone. Moreover, it prevents overcooking. Abalone will be more tender if you cook in this way.
- Clean abalone shell thoroughly. Since we will place the shell with the meat, it is essential to clean and sterilizing in the boiling water.
- Use low heat to stir-fry broad bean paste (fermented bean paste) to prevent burnt. And make sure cook until red oil come up before adding other ingredients. In this way, it boosts the fragrance of broad bean paste and adds more flavor.
Steps
1
Done
5 minutes
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2
Done
30 minutes
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Soak abalone in salt water for 10 minutes. Dig out the abalone with a spoon, remove the gut. Use a toothbrush to dip salt water and brush the abalone to remove the black mucous membrane. Rinse and wash until clean. Don’t discard abalone shell, use them as the decoration for the dish. This step takes some time, but in this way, the taste will be fresh and better. |
3
Done
10 minutes
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4
Done
5 minutes
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5
Done
5 minutes
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6
Done
10 minutes
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7
Done
15 minutes
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8
Done
5 minutes
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9
Done
5 minutes
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10
Done
5 minutes
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11
Done
10 minutes
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12
Done
5 minutes
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