Braised Abalone in Original Juice
A nourishing abalone dish slowly simmered with dried abalone and pork leg bones, along with other ingredients.
Ingredients
Dried abalone (soaked in purified water)
The larger the better
Pork leg bones (blanched and set aside)
Appropriate amount
Dried scallops
Appropriate amount
Ham
Appropriate amount
Sugarcane with skin on (do not peel)
Appropriate amount
Pork skin (used to wrap the abalone)
Appropriate amount
Purified water (do not use tap water)
About 3-4 cm above the pork leg bones
Oyster sauce (for thickening after cooking)
Appropriate amount
Instructions
1
Rehydrating the Dried Abalone
The larger the dried abalone, the better. Soak it in purified water (never use tap water) and place it in the refrigerator. Each day, take it out and gently brush off the white frost on the surface with a toothbrush, then change the water and continue soaking. This process takes about seven to ten days.
2
Layering the Base Ingredients
Lay the unpeeled sugarcane across the bottom of the pot, then place a layer of blanched pork leg bones on top. Sprinkle the dried scallops and ham, then pour in purified water until it covers the pork leg bones by about 3-4 cm.
3
Placing the Abalone
Wrap the abalone in pork skin and place it on top, with the water level reaching about halfway up the abalone.
4
Slow Braising
Bring to a boil over high heat, then reduce to low heat and braise slowly for about four hours.
5
Seasoning
After cooking, add some oyster sauce to the broth to thicken it into abalone sauce, which is best enjoyed over steamed white rice.
