- Small abalone - 1 can
- Oil - 2 tbsp
- Chinese yellow wine - 2 tsp
- Dried shiitake mushroom - 12
- Flour - 1 tbsp
- Snow-ear mushroom - 25g
- Chicken stock - 1 cup
- Garlic - 1 clove
- Tapioca starch - 1.5 tsp
- Sesame oil - 1/2 tsp
- Ginger - 3 slices
- Salt - 1/4 tsp
- Sugar - 1 tsp
- Chinese yellow wine - 2 tsp
- Oil - 1 tbsp
- Oyster sauce - 1 tbsp
- Dark soy sauce - 1 tsp
- Sugar - 1/2 tsp
Procedures:
1. Soak the dried shiitake mushroom until softened.
2. Soak the snow-ear mushroom until it expanded to original size.
3. Remove the stem of the shiitake mushroom. Filter the soaking water and keep for later use.
4. Cut away the hard part of the snow-ear mushroom at the bottom.
5.Scoop the flour to the shiitake mushroom and wash thoroughly. Then rinse clean.
6. Add the soaking water back to the shiitake mushroom, add in ginger, salt, sugar, Chinese yellow wine and oil.
7. Steam the shiitake mushroom for one hour until softened. Keep the juice.
8. Cut the garlic into slices.
9. Mix oyster sauce, dark soy sauce and sugar together as seasoning mixture.
10. Blanch the snow-ear mushroom in hot water briefly. Remove and drip dry.
11. Heat the wok with 1 tbsp of oil, then add in the snow-ear mushroom to stir-fry.
12. Add the chicken stock in, and cook until the snow-ear mushroom softened. Remove.
13. Put the canned abalone in hot water to cook for 5 hours. After cooling, open the can to take the abalone out.
14. Keep the juice in the can for later use.
15. Take 1/4 cup of the shiitake mushroom juice and add in the tapioca starch to mix well for the glaze.
16. Heat the wok with 1 tbsp of oil, then add in the garlic.
17. Sprinkle the Chinese yellow wine, then add in the abalone juice.
18. Add the abalone in, as well as the seasoning mixture.
19. Add in the shiitake mushroom.
20. As well as the shiitake mushroom juice.
21. When the sauce boils, add in the snow-ear mushroom to braise.
22. When the sauce has reduced by half, add in the glaze to thicken the sauce. Turn off the heat and pour a few drops of sesame oil. Mix well.
23. Serve.
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