Abalone has extremely rich, flavorful, and highly prized meat that is considered a culinary delicacy. Among the world's most expensive seafood, abalone is often sold live in the shell, frozen, or canned.
- grass chicken
- fresh abalone
- dried chilli
- red pepper
- mixed pepper
Take the purchased abalone and use a toothbrush to brush off the black on the side.
Change the brushed abalone into a cross knife.
Put it in the basin, pour a little cooking wine to remove the fishy smell.
Cut the grass chicken into pieces, wash and drain.
Heat the pan with cold oil, add ginger slices, garlic and fry until fragrant.
Add dried chili.
Pour in the chicken pieces and stir fry.
After changing color, stir fry for five or six minutes, pour in cooking wine, add half a teaspoon of salt, a tablespoon of brown sugar, put some light soy sauce, and cook for ten minutes on low heat.
Add abalone, add a tablespoon of oyster sauce, a pot of soy sauce, stir fry.
After frying for a few times, add the chopped green and red peppers, and add a little monosodium glutamate when the pot starts.
- The abalone must be bought fresh, the internal organs must be removed, and the black things on the side must also be cleaned.
- When the chicken is cooked on a small fire, stir fry it from time to time to prevent sticking to the pan. If it is about to dry out, add cooking wine. I didn’t add a little water in the whole process.
- Put the abalone when it is about to cook, don't put it too early, it will get old; when the abalone curls up, it will be done.