French low-temperature braised abalone

Salted Abalone 12 pieces	Chives 1 root
Ginger slices 3 tablets	Lemon 2 tablets
Old soy sauce 1 scoop	Salt Appropriate amount
sugar 5 grams	Star anise 1
Cinnamon 5 grams	Zanthoxylum bungeanum 3 grams

How to make French low-temperature braised abalone

Step 1

Prepare the ingredients and clean them.

Step 2

Pour dark soy sauce, sugar, salt, star anise, cinnamon, and Sichuan peppercorns into the water and simmer slowly until the aroma is overflowing (this is the soul of the marinade).

Step 3

Clean the abalone and use a knife to lightly score it with a few leaf-shaped cuts to allow the marinade to penetrate better.

Step 4

Put it into the pot, then add one chive, three slices of ginger, and two slices of lemon. Although these supporting roles are inconspicuous, they can bring out the delicious flavor of the abalone.

Step 5

Keep the heat low throughout the process, keep the temperature at a low temperature, and cook slowly for an hour, allowing the abalone to slowly absorb the flavor in the marinade, and the meat will become elastic.

Step 6

Let the abalone cool naturally in the marinade for two hours to allow the flavor to deepen. When serving, garnish with chopped green onion to add a touch of green.

Step 7

Here's a close-up of the plating French low-temperature braised abalone cooking techniques