Braised Abalone in Original Shell
A famous Lu (Shandong) cuisine dish, with a fresh, mellow flavor. The abalone is soft and tender, steamed in its original shell, then finished with a rich, savory braising sauce.
Ingredients
Large abalone in shell
100g
Ham
to taste
Bamboo shoot slices
to taste
Baby bok choy
to taste
Dried shiitake mushrooms
to taste
Stock
to taste
Salt
to taste
MSG
to taste
Oil
to taste
Scallions
to taste
Ginger
to taste
Instructions
1
Step 1
Wash the large abalone thoroughly, blanch it in its original shell, and score crosshatch cuts on the flesh side. Place in a soup bowl, add clear broth, scallions, and ginger, then steam over boiling water until tender. Arrange the empty abalone shells on a serving plate.
2
Step 2
Cut the ham, bamboo shoots, baby bok choy, and dried shiitake mushrooms into small diamond-shaped slices, then blanch and set aside.
3
Step 3
Bring the stock to a boil in a pot, add the abalone and seasonings, then add the prepared ingredients and simmer until the flavors meld. Thicken the sauce with a cornstarch slurry until rich and glossy, drizzle with a touch of hot oil, place the abalone back into its original shell, and pour the sauce over to serve.
