Baked Dry Abalone with Fish Maw Exclusive

Name: Baked Dry Abalone with Fish Maw Exclusive
Yield: 4 servings
Cuisine: Hot Dishes

Rehydrated dried abalone and fish maw bake gently in a luxurious pig trotter broth enriched with dried scallops. Slow-cooked until silky and gelatinous, this celebratory dish showcases patience and tradition in a deeply savory, collagen-rich sauce.

0 minNewEasy Hot Dishes Baked Original

Instructions

1
Soak dried abalone one week in advance, changing the water every 12 hours, and after changing the water, put it in the refrigerator to continue soaking.
2
Add an appropriate amount of ginger slices to the fish maw and steam for about 5 minutes.
3
Soak the steamed fish maw in water to rehydrate
4
Put the pig's feet into cold water and blanch, then rinse clean
5
Put the pig's trotters and ginger slices into the pressure cooker
6
Add an appropriate amount of water
7
Bring the pressure cooker to a boil over high heat and cook under pressure for about 40 minutes
8
Simmer the pork trotter soup until it turns white, then strain the broth
9
Rinse the scallops with clean water
10
Clean the abalone and put it into the rice cooker
11
Add gelatin
12
Add scallops
13
Add the broth
14
The rice cooker was used to make soup twice, cooking for a total of three hours.
15
Transfer the cooked abalone into the clay pot
16
Add an appropriate amount of oyster sauce, salt, and dark soy sauce, bring to a boil, and season.
17
Bring to a boil over high heat and cook until the sauce thickens.
18
Finished product
19
Finished product
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Finished product