Abalone's liver
Remove the abalone from its shell and separate the flesh and liver. Abalone liver is easy to make if you have about 10 livers.
Put the abalone liver in a bowl, discard and add thick soy sauce to soak it as soy sauce, then rub it thoroughly.
After about an hour, open the soy sauce and throw away the soy sauce. Return the liver to the bowl, add dark soy sauce for pickling, and let sit for about 20 minutes. If you want to make a large amount, you can leave it to stand for about one night.
Remove the soaked liver on a cutting board and tap it with a knife to make it into a paste.
The abalone flesh is cut and boiled from the water. If the chopsticks become soft enough to stick to it, this is a guideline for boiling. Remove to a cutting board and cut into pieces of easy-to-eat size.
Add abalone meat and [4] paste to a bowl and mix.
Serve in a bowl and it's finished.
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- abalone liver part
- Appropriate amount
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- abalone meat part
- 1 piece
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- Used as a soy sauce discarded with dark soy sauce
- 2 tbsp
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- deep soy sauce pickled in genuine pickles
- 2 tbsp
