Brined abalone: Chilled is better
Overview
This braised abalone is a dish I learned while chatting with my cousin-in-law. My brother-in-law is a very famous photographer among us, and he is also a gourmet. Many of my simple and delicious dishes are made by my brother-in-law. My little pig loves abalone. I have also come up with countless tricks on how to make abalone. But because there are always rumors that medicine is required when feeding abalone, I dare not buy more even though the price of abalone is cheaper than beef. But that day, I heard my brother-in-law introduce the knowledge of abalone breeding. It is relatively safe and healthy for us to raise abalone. So, let us eat abalone with confidence! This abalone is stewed slowly in brine. It tastes salty, fragrant and chewy. If you are not in a hurry to eat abalone, seal it and put it in the refrigerator for a few hours before eating. It will taste more delicious.
Tags
Ingredients
Steps
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When choosing fresh abalone, I choose locally produced South Australia pearl abalone. There are about six or seven abalone per pound.
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Remove the abalone shell, remove the internal organs and rinse them with a brush.
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Put the processed abalone into the casserole.
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Prepare ingredients such as garlic, dried chili peppers, tangerine peel, cinnamon and star anise.
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Peel the garlic, smash into pieces, put the dried chilies, tangerine peel, cinnamon and star anise into a filter paper bag and seal tightly.
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Place the filter paper bag and garlic into the casserole.
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Add soy sauce and water.
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Bring to a boil over high heat, then turn to low heat and simmer for about 30 minutes; turn to medium high heat to drain the soup.
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Plate and serve.
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But if you put it in the refrigerator for more than 2 hours before taking it out and eating it, the taste will be more delicious.
