This dried abalone was bought several years ago and has not been eaten. It is kept in the basement with a jar. Suddenly discovered this year. It seems that the save is not bad. I think of the Hong Kong people in Hong Kong dramas who are so addicted to the abalone. Simply eat and eat. But please Wu Bixia is prepared. This thing is time consuming and laborious, but as for the taste, it is just like the general.
Rinse the abalone with water to remove the surface dust, take a clean container with a lid, and soak in pure water! Put it in the refrigerator freezer, change the water every 12 hours, soak for 48 hours.
After soaking for 48 hours, remove it and replace it with fresh water. Stir in a wok or casserole for 8 hours, then keep the temperature for 12 hours.
After the abalone is soaked in hot water, the surface and skirt become soft. At this time, the abalone's mouth and internal organs can be cut with scissors. The internal organs must be dug up, otherwise it will be very embarrassing, and then use a small brush to brush the sand in the abalone skirt. I looked very clean, I didn't brush it! Then continue to repeat step 1, soak for 24 hours, change the water every 8 hours. When you start to soak, the water will turn yellow and slowly become clear water.
Repeat step 2, preferably with a casserole, but I feel that the fire is very hard, use the simmering pot. It will be heated every two hours. When you start cooking, it will be very embarrassing. Cook it a few times. If you change it several times, the taste will be lighter. If it is still very embarrassing, you can add some Cantonese rice wine to cook.
Repeat steps 1 and 2 repeatedly. Until the abalone is clear. Using a toothpick can easily intubate the abalone center, basically even if it is transparent. I did not specify whether to cook for a few hours and soak for a few hours. Because the rise of dried abalone is determined by the condition of the abalone you bought yourself. My abalone is a 16-head South African abalone that has been around for about 6 years. It took a whole week for the hair to be used. Small, lighter years may be good in two days, this must be determined by the circumstances. Use a toothpick to test. After the abalone is cooked, use Cantonese rice wine, shallots, ginger, and steam the Jinhua ham lean meat for one hour. The scallops are made with pure water.
Pig bones, old chicken cut into large pieces, boiled in cold water. Cook the water for 15 minutes, boil the bleeding and remove it. Put in a large casserole. The bottom of the pork bone is covered, then a piece of pig skin is covered, and the abalone is coded on the pig skin. Cover the remaining chicken on the abalone, add enough water, and simmer for 6 hours.
Remove the chicken bones and pork bones from the pot, leave the remaining minced meat in the pan, add 50 grams of 50 grams of ginger onion. 5 grams of dried tangerine peel, 20 pieces of white pepper, wrapped in gauze, and placed in the pot. Add the scallops and ham prepared in advance, and sip 250g of ingot wine, and continue to simmer for 4 to 4 hours, then immerse the fire for one night. In the process of simmering, it is best to put a bamboo net on the bottom of the casserole to prevent the dip pan. I didn't buy it. I had to check it frequently and stir the abalone in the pan to prevent the pan from sticking.
Remove the abalone from the simmer, and then use the fine mesh to filter the impurities in the soup. After that, it is basically completed. The soup can be frozen and preserved with abalone, and it is good to eat when you eat it.
Add a small amount of peanut oil to the small casserole, put the abalone into it and fry it slightly. Add the abalone juice filtered just now, add two tablespoons of Li Jinji's old Zhuang oil, and half a spoonful of raw extract. After a small fire for 40 minutes, you can eat it with a little starch water.
I also added sea cucumbers to make rice, which is what the finished product looks like. The taste is ok. The soup is really good, but the abalone is not so exaggerated in the Hong Kong drama. Perhaps the best thing to eat is in our hearts?