醉鮑魚 Drunken Abalone

🟢材料：
新鮮鮑魚仔 20 隻
花彫酒(紹興酒) 120 毫升
玫瑰露酒 1 湯匙
清雞湯 250 毫升
魚露 1 湯匙
頭抽(豉油) 1 湯匙
八角 1 粒
月桂葉 2 片
冰糖 10 克
杞子 10 克
當歸 3 克

🟢做法：
1️⃣ 鮑魚略為清洗，燒滾一鍋水，熄火，放下鮑魚浸 10 秒，取出放入冷水中(水喉水便可)，用牙刷把鮑魚刷乾淨，去除內臟及嘴，大火蒸 3 分鐘，放入冰水中。
2️⃣ 把當歸、八角、月桂葉、杞子、冰糖和清雞湯放入小鍋，滾後轉小火煮 5 分鐘，熄火放涼。
3️⃣ 鮑魚放入容器，加入汁料、花彫酒 120 毫升、玫瑰露酒 1 湯匙、魚露 1 湯匙、頭抽(豉油) 1 湯匙，放入冰箱醃製 12 小時。
📌備註：汁料不夠可再加入花彫酒，或把容器轉為密實袋(食物袋)令汁料可以完全把鮑魚包裹。

   • 如何清洗新鮮鮑魚仔 How to clean fresh small ab...   👈相關影片Related video

🟢Ingredients:
Fresh small abalones - 20 pieces
Shaoxing wine - 120ml
Mei Kuei Lu wine (Chinese wine) - 1 tablespoon
Chicken broth - 250ml
Fish sauce - 1 tablespoon
Dark soy sauce - 1 tablespoon
Star anise - 1 piece
Bay leaves - 2 leaves
Rock sugar - 10g
Goji berries(dried wolfberry) - 10g
Chinese Angelica (dang gui) - 3g

🟢Cooking Directions:
1️⃣ Rinse the abalones and blanch them in boiling water for 10 seconds. Remove and place them in cold water. Use a toothbrush to clean the abalones, remove the internal organs and mouth, then steam over high heat for 3 minutes. After steaming, transfer the abalones to a bowl of ice water.
2️⃣ Put the Chinese Angelica, star anise, bay leaves, goji berries, rock sugar, and chicken broth in a small pot. Bring to a boil and simmer on low heat for 5 minutes. Turn off the heat and let it cool.
3️⃣ Place the abalones in a container and add the broth, 120ml of Shaoxing wine, tbsp of Mei Kuei Lu Chiew, 1 tbsp of fish sauce, 1 tbsp of and soy sauce. Make sure the abalones are fully covered with the broth. Marinate in the refrigerator for 12 hours.

📌Note: If the broth is not enough to cover the abalones, you can add more Shaoxing wine. Alternatively, you can change the container to a ziplock bag to ensure that the abalones are fully coated with the broth.

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