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Soy Sauce Steamed Abalone ay gilit na abalone na pinasingawan kasama sibuyas-dahon at luya, tinapos ng steamed-fish soy sauce at mainit na mantika.
Gamitin ang maliit na brush para linisang mabuti ang kabibe ng abalone at ang itim na bahagi ng laman.
Use a small brush to scrub clean the abalone shells and the black skirt around the meat.
Gamit ang kutsara, kuhanin ang laman sa loob ng bawat kabibe. Tanggalin ang lamang-loob, hugasang mabuti, at itabi ang laman ng abalone.
Use a spoon to scoop the meat out along the inside of each shell. Remove the innards, rinse well, and keep the abalone meat aside.
Gilitan ang laman ng abalone sa krus-krus na anyo, buhusan ng cooking wine, at takpan ng sibuyas-dahon at luya. Ibalik sa kabibe. Ilagay sa steamer na may kumukulong tubig, takpan, at pasingawan sa malakas na apoy ng 3 minuto.
Score the abalone meat in a crosshatch pattern, drizzle with the cooking wine, and cover with the spring onion and ginger slices. Return to the shells. Set onto a steamer over rapidly boiling water, cover, and steam over high heat for 3 minutes.
Tanggalin at itapon ang sibuyas-dahon at luya. Haluin ang steamed-fish soy sauce, asukal, at chicken powder, at buhusan ang bawat abalone.
Pick out and discard the spring onion and ginger slices. Stir the steamed-fish soy sauce together with the sugar and chicken bouillon powder, and spoon over each abalone.
Painitin ang salad oil hanggang magsimula nang mag-usok, pagkatapos ibuhos sa abalone habang umuusok.
Heat the salad oil until it just begins to smoke, then pour it sizzling over the abalone.
Palamutian ng tinadtad na bell pepper at bilog na hiniwang sibuyas-dahon.
Garnish with chopped bell pepper and spring onion rings to finish.
