Oyster Sauce Sliced Abalone
A pale yellow, tender Huaiyang-style abalone dish prepared with dried abalone and celtuce.
Ingredients
Dried Yancheng abalone
550 g
Tender lettuce stems (or asparagus lettuce)
15
Pork knuckle (deboned and cleaned)
1
White sugar
a pinch
Shaoxing wine
325 g
Soy sauce
a pinch
Oyster sauce
2 tbsp
Instructions
1
Rehydrate the Abalone
Place one abalone in each bowl and add water to soak for two to three days until the abalone begins to swell. Remove the abalone, wash off any ash and sand from the skin, and tear off the sandy lump from the head. Skim off the dirty liquid from each bowl, then return the abalone to its bowl in the same arrangement. Steam in a steamer until cooked through, then remove and slice. Combine the slices in one bowl.
2
Stew the Pork Knuckle for Sauce
Debone and clean the pork knuckle. Add wine, sugar, and a small amount of soy sauce, and simmer over low heat until the liquid turns a pale yellow. Discard the meat. Pour the sauce together with the oyster sauce over the sliced abalone.
3
Plating
Finally, steam the lettuce stems until cooked and arrange them beside the abalone.
