Huadiao drunk abalone

Overview

Thanks to my country's long wine culture, the traditional craft of using wine into dishes is popular in Jiangsu, Zhejiang and Shanghai. The well-known drunken shrimp and drunken crab seem to have a history of hundreds of years. Made from fresh seafood, supplemented by rice wine, spices, refined salt, etc., it is fragrant, non-odorous, and moderately salty, which actually highlights the taste of the seafood. The "Huadiao Drunken Abalone" that I want to introduce to you today also has the same purpose.

Tags

• cold dishes
• home cooking
• lunch
• dinner
• abalone
• hua mei
• huadiao
• light soy sauce
• sugar
• ginger
• peppercorns
• salt

Ingredients

Steps

1. 1 After cleaning the abalone, take out the meat and set aside. At the same time, use a brush to clean the shell and set aside.

   

2. 2 Place abalone in the steamer in advance and steam for 5 minutes. You can use this time to prepare the ingredients.

   

3. 3 Take a pot, add light soy sauce and sugar, mix well and bring to a boil, then add ginger slices, peppercorns, and plum blossoms, bring to a boil, then cool and set aside.

   

4. 4 Pour 250 grams of Huadiao into the vessel for brewing abalone, and add the cooled sauce and steamed abalone together.

   

5. 5 After sealing, place it in the refrigerator to refrigerate overnight, place it on the washed and cooked abalone shells, and serve on a plate.