Steamed Abalone with Garlic and Fermented Soybean Sauce

Taste: Light; Cooking Method: Steaming; Time: 20 minutes; Difficulty: Easy.

Steps for Cooking Steamed Abalone with Garlic and Fermented Soybean Sauce

Wash the abalone and use an opener to pry it open. Turn over the bottom of the abalone and gently cut off the gut at the top end, which is the excrement of the abalone and is unhygienic.

After cleaning all the abalones, put them in the shells.

Remove the abalone meat and use a knife to make criss-cross cuts on the surface of the abalone. This is to make it easier to marinate and cook the abalone, saving time and keeping it fresh and tender.

Chop the garlic into minced pieces, pour peanut oil into the pan, and cook over low heat until it emits heat.

Put half of the minced garlic into the pan and stir-fry over low heat until it turns golden brown. Be sure to use low heat, otherwise the garlic will become pasty and taste bitter.

Scoop out the fried garlic and put it in a bowl. Add the remaining minced garlic and mix well to make garlic sauce.

Spread the garlic sauce on the surface of the abalone. If you like a stronger garlic flavor, add more sauce. After spreading the sauce, pour an appropriate amount of fermented soybean sauce on each abalone.

Put the abalones in the ACA steamer and steam over high heat for about 10 minutes.