Braised Australian Abalone with Soft Boil
Ingredients: 1kg pork belly (with skin), 1kg chicken feet, 30g rock sugar, 500g-1kg soaked abalone, 5 slices of ginger
1. Blanch the pork belly and chicken feet
2. Cut the pork belly into four pieces. Arrange them in a hamburger-like pattern. Place 50g chicken feet on the bottom layer, 2 pieces of pork belly on the second layer, soaked abalone on the third layer, another 2 pieces of pork belly on the fourth layer, and the remaining chicken feet on the top layer. Place all ingredients in a slow cooker with water, 5 slices of ginger, and 30g rock sugar.
*Don’t add salt when cooking, otherwise the abalone will be cooked as hard as a rock*
3. Simmer for 8 hours. If the water level is low, add some boiling water. After 8 hours, turn off the heat and simmer for another 8 hours. The abalone is in the fermentation stage. Over the next 8 hours, the color of the chicken feet, abalone, and pork belly will gradually darken due to the action of sugar.
4. After simmering for 8 hours, continue cooking for another 8 hours. If the water is insufficient, add more hot water. Once the above steps are completed , the abalone is basically braised. Remove the abalone and place it on a plate.
5. The last step is to make abalone sauce. The main ingredient of abalone sauce is the soup from stewing abalone. Use a clean small pot to take out the soup from the stewed abalone and heat it. Add a small amount of rock sugar and oyster sauce and cook for 5 minutes. The soup will slowly dry up during the cooking process. When it is thick enough, pour the abalone sauce on the abalone to complete the "Braised Australian Green Lim Soft-boiled Abalone".
