stir-fried chopped squid slices with abalone

"Cuttlefish" is the name for the Lingnan area, and its scientific name is "cuttlefish". When making this dish, you can cut cuttlefish into single or double slices, which is the most commonly used basic knife technique in Cantonese cuisine. When cutting, you must be skillful with the knife, because it is not a vertical knife, but a thin slice of cuttlefish is made with a sloping knife.
The "flower slices" can also be cut into single or double flying slices in the shape of gills, which will be more beautiful. Cantonese cuisine is the most important thing about cutting skills and heat. The chefs stir-fry dishes very quickly and work very hard. They often stand in front of the stove for hours and sweat on the hot summer day. However, the skills at their hands are always so skillful. The fried dishes are beautiful and beautiful, and the heat is just right. Any bystanders who see this stir-frying scene will be amazed and impressed by the superb skills!
What I admire most is watching Cantonese chefs cook cooking. I can see them flying up and down, and they are quite quick. Although they work nervously, they are orderly while busy. It is rare to see the master splash oil on his body, and his work clothes are always so clean. The beauty of the dishes is an art, but the cooking skills of the chefs are even more an art. The skillful cooking skills are reflected in the complete set of beautiful movements in that instant!
Today, we will make a Cantonese dish stir-fried with Lingnan collocation characteristics, called "Abalao Fried Sliced Fish Flowers". The main methods are as follows;