Braised Abalone in White Sauce
Fresh abalone is scored with crisscross cuts on both sides, cut into chunks, and simmered for 10 minutes in premium clear broth with gourmet seasonings. It is then thickened with a cornstarch slurry, finished with hot chicken oil, and plated in the center of a round dish, surrounded by parrot-beak shaped vegetable cups topped with ham strips. The dish has a tender, delicate, and aromatic flavor
(Wenzhou)
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