History：
Abalone Ah Yat was created by renowned Hong Kong chef Yeung Koon Yat. Known as the “King of Abalone,” Mr. Yeung began his culinary journey at the age of 15, dedicating his life to the art of abalone cooking. Through years of research and practice, he broke away from traditional abalone cooking methods and created the unique “Abalone Ah Yat.” With its distinctive taste and cooking techniques, Abalone Ah Yat has won praise from gourmets around the world and become a classic dish in Chinese cuisine.
Features：
Abalone Ah Yat is characterized by its soft and glutinous texture and rich aroma. The abalone is simmered for a long time, fully absorbing the essence of the broth, becoming soft, smooth, and melt-in-your-mouth. The gravy of Abalone Ah Yat is thick, delicious, and fragrant, leaving a lasting impression. In addition, Abalone Ah Yat also emphasizes nutritional value, being rich in protein, amino acids, and trace elements, with nourishing and health-promoting effects.
Ingredients:
- Dried abalone: 6-8 heads
- Old hen: 1
- Pig trotters: 500g
- Jinhua ham: 100g
- Dried scallops: 50g
- Ginger: 30g
- Scallions: 30g
- Cooking wine: 30ml
- Oyster sauce: 15ml
- Rock sugar: 10g
- Cooking oil: appropriate amount
Instructions:
- Soak the abalone: Soak the dried abalone in clean water for 2-3 days, changing the water daily until the abalone becomes soft.
- Process the abalone: Scrub the soaked abalone clean, removing the internal organs and impurities.
- Blanch: Blanch the old hen, pig trotters, Jinhua ham, and dried scallops separately to remove blood and impurities.
- Simmer: Put all the ingredients in a casserole, add enough water, bring to a boil over high heat, then turn to low heat and simmer for 6-8 hours.
- Seasoning: After the abalone is soft and flavorful, add oyster sauce and rock sugar to taste, and continue to simmer for 30 minutes.
- Thicken: Thicken the gravy with starch and pour it over the abalone.
