Hong Kong style braised abalone

1. First, remove the abalone from the seawater (do not soak it in other water or wash it, otherwise it will die quickly).

After you take it out of the water, you will find that the abalone is wriggling desperately on its own. Don't worry about it, don't touch it, the water in the pot is boiling (start boiling the water when you take the abalone out of the seawater).

3. After the water boils, quickly put all the abalone you need into the pot (do not throw it in, quickly clamp the edge and put it in).

4. Do not put too much at once to prevent the water temperature from cooling down (remember not to put too much, otherwise it will affect the water temperature).

5. Look at the watch and quickly remove the abalone after five seconds. It should not be too much or too little. If there is not enough time, the abalone should not be shelled. If there is too much, it will affect the quality of the abalone (blanch it in a pot for five seconds before removing it).

6. Place the abalone directly into ice cubes, with the shell facing down and the meat facing up (do not place the meat facing down, this is also important).

7. After being chilled, you can see that the meat is starting to shrink, so you can take it out and peel off the shell (chilling makes the meat elastic and easy to peel off, and it will not quickly become fishy due to exposure to air)

8. Cut the flowers after removing the shell (it is best to separate this knife from other knives, and there should be no oil or other vegetables or meat with strong flavors that have been cut, otherwise all the odors will enter the abalone meat at this time).

9. Cut the sliced abalone face up and let it warm up at room temperature (warming up is necessary at this time, which may affect the flavor for a while)

10. Wash the fruit radish thoroughly and grind it into a paste.

Add 100ml soy sauce and 100ml mirin to 11.500ml water and bring to a boil. (Soy sauce should be seafood soy sauce, never choose the dead salty one)

12. Bring to a boil over low heat and add mashed white radish.

13. After boiling again, immediately add the abalone from earlier and reduce the heat. (After boiling the sauce again, the residue must be filtered out before adding the abalone.)

When you see the surface rolling and there are many bubbles, quickly turn off the heat.

15. Place the entire pot in an ice tray to cool down and enhance the flavor. The longer the flavor is added, the stronger the flavor will be. Generally, it is considered good to see that the ice cubes have melted. (Always put it in an ice basin for flavor, this is one of the most crucial secrets of the entire production)