小菜
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豉油蒸鮑魚將鮮鮑魚劃花，連葱薑片蒸熟，淋上蒸魚豉油同滾油，鮮味十足。
用小刷子仔細刷洗鮑魚的外殼，並清除鮑魚肉邊緣的黑色部分。
Use a small brush to scrub clean the abalone shells and the black skirt around the meat.
用勺子沿着鮑魚殼的邊緣將鮑魚肉完整地取出，去除內臟，再將鮑魚肉沖洗乾淨，備用。
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.
在鮑魚肉表面均勻地劃上花刀，淋上料酒，再鋪上葱薑片。將處理好的鮑魚肉連同鮑魚殼一同放入燒開水的蒸鍋中，蓋上鍋蓋，用大火蒸3分鐘。
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.
蒸好後，取出鮑魚，將上面的葱薑片挑掉。將蒸魚豉油、糖和雞精混合拌勻，再分別淋在每隻鮑魚上。
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.
將色拉油燒至微微冒煙的程度，隨即趁熱澆到鮑魚上。
Heat the salad oil until it just begins to smoke, then pour it sizzling over the abalone.
撒上彩椒末和小葱圈作為點綴即可。
Garnish with chopped bell pepper and spring onion rings to finish.
