Cantonese Style Steamed Abalone

Step 1

Pretreatment of ingredients:

Prepare 10 fresh abalones. After washing, gently pry off the shell with a small knife. Wash the shell and abalone meat separately. Remove the internal organs of abalone and wash the abalone meat again.

Step 2

Making knife cuts on abalone:

Make beautiful knife cuts evenly on the surface of the washed abalone meat. Then put the abalone meat back into the washed shell and set aside.

Step 3

Cut and prepare accessories:

Cut 20 grams of scallion white into small sections, 20 grams of scallion green into chopped green onions, 10 grams of ginger into shreds, and 20 grams of garlic into minced pieces for later use.

Step 4

Initial seasoning and plating:

Arrange the processed shelled abalones neatly on a plate. Sprinkle shredded ginger and scallion white sections on the abalone meat.

Step 5

Steaming abalone:

Add an appropriate amount of clear water to the pot. Put the plate with abalones on it and steam it steam with water for 5 minutes. Pay attention to controlling the heat and time.

Step 6

Seasoning preparation:

After steaming, gently pick out the scallion sections with chopsticks. Then sprinkle some chopped green onions on the abalone.

Heat oil in a pan with cold oil. Pour in 15 milliliters of oil. Put minced garlic in and stir-fry on low heat until golden yellow. Cover the abalone with the oil and garlic. Finally, pour in 50 milliliters of steamed fish soy sauce.