Abalone steak with soy sauce(jiang xiang bao yu xiao pai )

Abalone steak with soy sauce

Introduction:

"Once I saw this dish in the book, I wanted to try it, but I always thought that seafood made with thick oil red sauce would cover up the taste of abalone. But I couldn't resist the temptation of the color picture, so I tried to do it. Because of the strong sauce flavor, the taste of abalone is really lost, but because of the partner with ribs, abalone fully absorbs the flavor of ribs, but it is more fragrant, and tastes very good. It's definitely worth the effort. I can share it with you. "

Production steps:

Step 1: rib cutting

Step 2: after blanching, put it into a pressure cooker with boiling water, add a little meat material, steam under pressure for 10 minutes, and then cook the spareribs.

Step 3: clean abalone

Step 4: take out the meat and cut it with a knife

Step 5: soak in 70 ℃ water for 30 seconds and remove.

Step 6: put a little oil in the pan, add ginger and soybean paste

Step 7: stir fry the ginger to change color and put it into the spareribs

Step 8: stir fry the ribs for about 1 minute, then add abalone

Step 9: add soy sauce and soy sauce, stir fry for about 40 seconds

Step 10: thicken with a little starch

Step 11: stir evenly, then out of the pot

Materials required:

Abalone: 4

Rib: 500g

Soy sauce: right amount

Soy sauce in soy sauce

Soy sauce: moderate

Note: Abalone blanching and frying time can not be long, otherwise it will be fried old abalone, it is not delicious

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Jiang Xiang Bao Yu Xiao Pai