材料：
八頭罐頭鹽水鮑魚2罐
片糖1塊
紹興酒1小碗
蠔油適量
薑數片
麻油少許
做法：
1.取出罐頭鮑魚，保留鮑魚水
2.片糖切碎
3.燒熱油爆香薑片，取出
4.加入片糖炒溶成糖色
5.加入適量鮑魚水、水及紹興酒，煮至汁液變濃稠
6.加入適量蠔油、麻油調味
7.最後加入罐頭鮑魚，撈勻即可
註：鮑魚作冷盤或者熱食都可以
Ingredients:
Eight-headed canned abalone in brine 2 cans
Brown sugar slab 1 pc
Shaoxing wine 1 small bowl
Oyster sauce Some
Ginger Several slices
Sesame oil Some
Steps:
1. Remove abalone from can, reserve the brine and set aside.
2. Break the brown sugar slab into small pieces.
3. Heat frying pan with oil, stir-fry ginger slices briefly until aroma is released, remove from pan.
4. Add brown sugar slab pieces to frying pan and cook until sugar caramelizes.
5. Add abalone brine, water, and Shaoxing wine, cook until the sauce thickens.
6. Add oyster sauce and sesame oil.
7. Lastly, add abalone and mix well.
Note: This dish can be served cold or hot.
足本食譜： bit.ly/3asUkKs
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20 апр 2021
