Abalone pickle
By VicentaLakin
It has to be said that some of the dishes are indeed on-the-spot and that the taste is closely linked to the scene and constitutes a unique memory. It's like abalone pickle, mostly tasted at a wedding dinner table, and it's so fine and stylish that when I find myself at home, I get a sense of achievement. I'll be at home with my family
Recipe Recommendations
- Minzheng abalone 250 grams
- with fish maw and 250 grams
- pepper a little
- onion ginger garlic appropriate amount
- chicken soup 1 small bowl
- oyster sauce 1 scoop
- soy sauce 1/2 scoop
- water starch appropriate amount
- sugar a little
- salt appropriate amount
- salty fragrance
- grilled
- ten minutes
- ordinary
Steps for Abalone pickle
1
The abalone goes to the husks, washes the edges of the membranes and bottoms with toothbrushes, and provides for cutters。
2
Water from the pots, salt, oil, purified vegetables, ready to come out of the table in green。
3
Burn it on onions, ginger, peppers, and get back up in 30 seconds。
4
The water fell down, the pot was washed and oiled, chicken soups, pelican oil, old smokes, sugar, and the water starch was thick。
5
Put it in the abalone and burn it for about two minutes and put the abalone in the middle of the vegetable gall。