Abalone with spicy oil(la you bao yu )

Method of abalone in spicy oil

Raw materials for making spicy abalone

Canned abalone 2 barrels (about 500g weight), 1.5kg net hen, 25g chili oil, 15g salt, 7.5G sugar, 10g sesame oil, 15g water starch, 25g scallion, 5g ginger, 5g cooked sesame and 100g chicken breast.

Processing steps of spicy abalone

1. Soak the chicken with boiling water, remove it, wash the blood foam, then put it into the pot, add 2.5-3kg water, and boil it to 1.5kg chicken soup.

2. After the first soup is cooked and filtered out, add 1.5-2 kg of water to continue to cook the soup (this soup is called Mao soup or ordinary soup). When about 1 kg of soup is left, remove the chicken. Pass the soup through the basket and set it aside.

3. Take out the abalone, tear off the rough edge, and slice it with a blade. Generally, a piece of abalone can be divided into three or four pieces.

4. Put the soup into the pot, bring it to a boil over high heat, put in the abalone slices, and take them out.

5. Heat up the frying pan, add 100g chicken oil to heat, add shredded green onion and ginger to stir fry the flavor, pour in chicken soup, boil the soup, remove shredded green onion and ginger, add abalone, then add salt, cooking wine and sugar

Characteristics of abalone in spicy oil

The juice is thick and mellow, fresh, soft and tender, spicy and sharp.

Abalone with spicy oil

Abalone in chili oil is a Korean dish. The main raw materials are canned abalone, net mother chicken, chicken breast, seasoning for cooked sesame, starch and so on. It is made of chicken and abalone.

essential information

Spicy abalone

[cuisine] Korea

[taste characteristics] the juice is thick and mellow, fresh, soft and tender, spicy and sharp

Raw materials

2 barrels of canned abalone (about 500g), 1.5kg of chicken, 25g of chili oil, 15g of salt, 7.5G of sugar, 10g of sesame oil, 15g of starch, 25g of scallion, 5g of ginger, 5g of cooked sesame and 100g of chicken breast

Production process

1. First, soak the chicken in boiling water, take it out, wash the blood foam, then put it into the pot, add 2.5-3kg water, heat it up and cook it into 1.5kg chicken soup. 2. The first course soup is cooked well, filtered out, and then add 1.5-2kg water to continue to cook the soup (this soup is called Mao soup or ordinary soup). When about 1kg soup is left, take out the chicken. Take out the abalone, tear off the rough edge, and use a blade to make slices. Generally, a piece of abalone can be made into 3 or 4 slices. 4. Put the soup into the pot, bring it to a boil, put the abalone slices into the pot, and then take them out 5. Heat up the frying pan, add 100 grams of chicken oil, stir fry with shredded green onion and ginger, and pour into the chicken soup. After the soup boils, remove shredded green onion and ginger, and add abalone. Then, add salt, cooking wine and sugar, cook for a while, put chili oil into the pot, and stir well 6. Bring to a boil, add the starch to thicken, sprinkle with sesame oil, put into a plate, sprinkle with sesame seeds, and serve

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Chinese PinYin : La You Bao Yu