Chinese Stewed Potatoes With Abalone
Stewed Potatoes With Abalone is a home dish that you can make every day. To product deeply flavored abalone, we add potatoes to simmer with abalone. Then use high heat to cook until soup almost runs clear. The favor of spice mixture and seafood stick with abalone, which taste is as twice as much as normal steamed abalone.
- When fry potatoes strips, do not fry until cooked. In this way, potatoes will not be burnt or too soft for later use.
- Do not add water for simmering. Add hot or boiling water to simmer the ingredients, which save times and prevents taste changes.
- Do not add too much soy sauce or oyster sauce, because we will boil until soup almost runs clear. The soup will be concentrated and salty.
Remove abalone’s shell and make cuts on abalones.
Peel potatoes and cut into long strips. Rinse in the water to remove starch on the surface. Drain.
Fry potato strips until medium well.
Fry until golden brown, then remove from heat. Set aside.
Add oil and preheat the pot. Add 1 star anise and fry until fragrant.
Add minced onion ginger and green onions.
Stir in soy sauce and oyster sauce.
Add potatoes to stir-fry evenly. Add hot water until it covers potatoes. Cover and bring to a boil. Turn to low heat to simmer for 3 minutes.
Add abalone, season with salt and sugar. Continue to simmer for 5 to 8 minutes (depending on the size of the abalone)
Remove the lids and cook over high heat until soup almost runs clear. Serve.