♪ Gin and gill abalone ♪
By VicentaLakin
When it comes to steaming abalone, my favorite thing is to add something to it, which is gold and garlic, and the smell of a nose that's frazzling. It's also very simple to make greasy garlic, mixed with greasy garlic and raw garlic, which can be inserted into sauce. There's a lot of greasy and greasy garlic in it. It tastes quite the same. It's a lot more fragrance. Let's see how this dish works
Recipe Recommendations
- abalone of 6
- garlic 1 head
- peanut oil 10 grams
- steamed fish oyster sauce 20 grams
Steps for ♪ Gin and gill abalone ♪
1
The abalone buys it clean, then slams it open with a shell opener, turns it over the bottom of the abalone and gently removes the upper bowel from the back。
2
Clean it up and put it in the shell
3
The abalone meat is removed and the abalone face is cut with a knife, in order to make it easier to taste and to be well versed in, and to save time。
4
Garlic is cut to pieces, peanut oil pours into the pot, and little fire boils to heat。
5
Put half of the garlic in the pot and turn the little fire into gold. Make sure it's a little fire. Otherwise, the garlic will get bitter。
6
Grape the garlic out of the bowl and pour the rest of it into garlic sauce。
7
Put garlic on the face of the abalone, like a lot of garlic, and when it's done, it's filled with a proper amount of steamed fish oil。
8
IT'S IN THE ACA STEAMBOX, AND THE FIRE IS ABOUT 10 MINUTES AWAY。