How do abalone tips make abalone delicious?

1, take out the abalone meat: we have to dispose of its internal organs first, and only the meat in the middle can be eaten. We use the tail of the spoon to penetrate from one end of the abalone mouth and stick the hard shell of the abalone along the thin seam on the surface of the spoon, so that we can easily take out the meat of the abalone.

2. Wash the abalone: take off the abalone meat, tear off a hard red meat, that is, the mouth of the abalone, and take out the internal organs of the abalone. Don't break the green things, because they are embarrassing. We use toothbrush to clean the black film and mucus on both sides of abalone, and we also need to clean the hard shell of abalone for later use.

3. Pickled abalone: The washed abalone meat is light yellow, and then we draw a diamond-shaped flower knife on the surface of abalone with a knife. Remember not to cut it off. Then put it into a bowl, add a little cooking wine to remove the fishy smell, as well as ginger and pepper, grab it evenly with your hands and marinate it for five minutes.

4. Seasoning with juice: We mix the douchi oil and water according to the ratio of 1: 1, put them in a microwave oven for 40 seconds, and then cut the prepared shallots into filaments for later use.

5. steamed abalone: Put the marinated abalone into the abalone shell without surface seasoning. Boil the pot with water, put the steamed cake on it, put the abalone plate on it, and steam for 3 minutes on high fire. The time is exactly 3 minutes. This is the finishing touch of abalone. After the pot is out, pour out the excess soup.

6. Pouring: Take advantage of the passion of abalone, pour the soup on it, arrange the shredded onion, and then put the vegetable oil on the pot. The oil is hot, pour it on the chopped green onion. This dish is ready.