Abalone
By VicentaLakin
This abalone is a dish learned during chatting with cousins. My brother-in-law is a fairly famous photographer and a good eater. Many of our foods are simple and delicious. My little pig loves abalone. I've played countless tricks about the abalone approach. But because there are rumours that abalone is to be fed, even if it is cheaper than beef, I am afraid to buy more. But we were relatively safe and healthy to feed the abalone that day when my brother-in-law gave us knowledge of abalone farming. Well, let's not worry about the abalone! The abalone, slowly stewed with halogenated hydro-fires, tasted salty, fragrance teeth. If the abalone is not urgently eaten, seal it in the fridge for a few hours before eating, which is more delicious。
Recipe Recommendations
- abalone of 10
- qingshui 200ml
- soy sauce 20g
- Pleione of 2
- dried chili of 5
- tangerine peel 1 small piece
- cinnamon 1 small piece
- octagonal of 2
- salty and fresh
- halogen
- three-quarters of an hour
- ordinary
Steps for Abalone
1
I chose a live abalone, a local abalone, about six or seven pounds。
2
Remove the abalone shells, remove the internal organs and remove them, and wash them with brushes。
3
Put the processed abalone in the casserole。
4
Prepare garlic, dry peppers, leather, cinnamon and eight horns。
5
Leather the garlic, smash it, put the dry peppers, pastry, cinnamon and eight corners in the filter bag。
6
Put paper filter bags and garlic in the casserole。
7
Add soy sauce and water。
8
The fire opened and boiled for about 30 minutes; it turned into a middle fire and dried soup。
9
Load, you can eat。
10
However, if it is placed in a freezer for more than two hours, then the food will be taken out, and the taste will be better。