Ingredients
200 g fresh abalone in shell, 35 g peeled winter bamboo shoots, 30 g flatfish fillet, 30 g ham, 20 g cooked green soybeans, 250 g clear broth.
Seasonings
25 g Shaoxing wine, 10 g each of scallion, garlic, salt, and ginger, 20 g each of egg white and wet cornstarch, 5 g chicken fat, 15 g MSG, and 500 g (about 2 cups) of 5% alkaline solution.
Instructions
1. Cut the ham and shiitake mushrooms into slices 3.3 cm long, 1.3 cm wide, and 0.16 cm thick; set aside. Wash the abalone in its shell, briefly boil in water, remove the meat, and slice it into pieces about 0.16 cm thick; set aside.
2. Grind the fish meat into a paste, then add wet starch, salt, egg whites, Shaoxing wine, and minced scallion and ginger, stirring until well combined. Spread the mixture evenly onto a large plate, leaving the edges clear. Scrub the abalone shells clean with a 5% alkaline solution, then blanch them in boiling water. Remove and drain, then place the shells facing upward and press them neatly into the fish paste. Steam in a steamer for 5 minutes, then remove.
3. In a wok, add clear broth, sliced abalone, winter bamboo shoots, salt, Shaoxing wine, ham, and green peas. Bring to a boil, skim off any foam, then use a slotted spoon to remove the solids and arrange them evenly inside the abalone shells. Thicken the remaining broth in the wok with a cornstarch slurry, add MSG, and drizzle with chicken fat. Pour this sauce over the abalone and serve. This dish features tender meat and a delicate, delicious flavor.