Hong Kong-style stewed abalone

This should be an ingredient found in many coastal cities. There are many ways to make abalone in Hong Kong, but this should be the one that requires the least ingredients and one that you can try at home.
The ingredients of this dish are very important. You can't choose dried abalone, but live abalone is a must. Keep live abalone alive when you buy it home and ask the boss to soak it in seawater for you.
There are many ways to eat abalone, and the simpler the preparation method, the more difficult it is. For example, many people say that they can make egg fried rice, but it is very difficult to make a simple egg fried rice to meet the standards. However, usually family cooking will not pursue refinement, as long as it tastes good. But abalone is not an ordinary ingredient because it is not cheap, so if it is not cooked well, good ingredients will be wasted.
Abalone itself is seafood. As long as seafood is delicious, it will have a fishy smell, so improving the flavor and removing the fishy smell is the key.

Recipe Recommendations

ice appropriate amount
water appropriate amount
soy appropriate amount
carboline appropriate amount

other
halogen
several hours
senior

Steps for Hong Kong-style stewed abalone

Take the abalone out of the sea first (never use other blisters or wash it, otherwise it will die quickly).

After you take it out of the water, you will find that the abalone is squirming hard. Don't worry about it or touch it, boil the water in the pot (start boiling the water when you take it out of the sea).

After boiling, quickly put all the abalone you need into the pan (don't throw it in, quickly clamp it and put it in).

Don't put too much at a time to prevent the water temperature from getting cold (remember not to put too much, otherwise it will affect the water temperature).

Look at the watch and quickly remove the abalone after five seconds. No more or less. If you don't have enough time, you can't shell the abalone. If you don't have enough time, you can't shell the abalone. If you don't have too much time, it will affect the quality of the abalone (put it in the pot and blanch it for five seconds and then take it out).

Remove the abalone directly into the ice cubes, shell side down and meat side up (do not put the meat side down, this is also the point).

After chilling, you can see that the meat starts to shrink, so you can take it out and peel it off (chilling makes the meat elastic and easy to peel off, and it will not smell quickly due to exposure to the air)

Cut flowers after being shelled (it is best to separate this knife from other knives. There must be no other vegetables with a strong flavor such as oil or cut, or other meat on the knife, otherwise all the peculiar smells will be absorbed into the abalone meat at this time).

Cut the chopped abalone with one side up and leave it at room temperature to warm up (it is imperative to warm up at this time, which will affect the taste for a while)

Wash the fruit radish and grind it into mud.

Add 500ml of water to 100ml of soy sauce and 100ml of melin, and bring to a boil. (Soy sauce needs seafood soy sauce, never choose the salty one)

Bring to a boil over low heat and add the white radish paste.

After boiling again, immediately add the abalone just now, over low heat. (After the sauce is boiled again, you must strain off the residue and add the abalone)

When you see the surface rolling and there are many bubbles, turn off the fire quickly.

Put the entire pot into an ice basin to cool down and taste it will be successful. The longer the tasting process takes, the stronger the taste will be. Under normal circumstances, it will be better if the ice cubes are almost melted. (Always put it in the ice basin to taste it. This is one of the most critical secrets of the entire production)