Hong Kong style Braised abalone

Ingredients and materials

2 dried abalone

Pork belly 1000g

Old chicken 1000g

Pork ribs 1000g

Yuanbei 150g

Jinhua ham 100g

Moderate amount of chicken soup

Smoking in moderation

Moderate amount of cooking wine

Moderate amount of rock sugar

Appropriate amount of oyster sauce

Moderate amount of ginger slices

Moderate amount of starch

Hong Kong style Braised abalone

1. First, put the selected abalone in the refrigerator and soak it in cold water. The water should be submerged in the middle of the abalone and changed multiple times, otherwise it will emit a foul odor. (Do not soak hair in an iron bowl, otherwise it will turn black)

2. Soak the abalone for about 5 days (changing the water twice a day in between). After the abalone has softened, remove the internal organs, then boil it in boiling water and add ginger, cooking wine, tangerine peel, and simmer on low heat for 1 hour. Turn off the heat and simmer for 4 hours. This completes the soaking of the abalone.

3. Prepare pork belly, old chicken ribs, and scallops, blanch them in water, and then drain them (try to choose fatty pork belly ribs)

4. Fry everything in oil until fragrant

5. First, put ginger slices at the bottom, then fry the ingredients. The pork ribs are placed at the bottom, and the abalone is placed on top of the ribs (with the abalone heart facing downwards). Chicken is placed on top of the abalone, and then add pork belly and sprinkle with crushed scallops

6. Add a little ham and dark soy sauce and start boiling (the ham is slightly salty, you can add a little less) over low heat for ten hours. When the water is dry, add boiling water or chicken soup, then turn off the heat and simmer for 10 hours. Repeat this process for three days until the abalone can be easily inserted with a toothpick, indicating that it is already cooked.

7. Then take out the abalone and let it dry on a plate for 2 hours. At this time, the color of the abalone will become darker and more beautiful. Remove the meat residue from the previously cooked abalone soup and leave only the soup. Put the dried abalone into the original soup and continue to cook it. Add oyster sauce and rock sugar to mix the desired flavor, then thicken the sauce. The abalone can be served on a plate with sauce.

8. Finished product

9. Abalone with a soft heart is the best abalone

Tips 

It is best to use a clay pot for stewing, and it must be simmered slowly over low heat for enough time. The excess abalone sauce can be used to mix rice or stew goose feet

this paper Chinese Recipe Network riginal, reprint and keep the link!Website：https://www.china-recipe.com/post/4875.html