Description:The style of cooking is classified: Sichuan Cuisine | Seafood | Suit the taste of both old and young Taste: Chilli Make the difficulty: Ganish food (intermediate) Make time: 10 minutes The materials: Little abalone Condiment: Ginger and spring onion... The oil drenches the little abalone

• The style of cooking is classified: Sichuan Cuisine | Seafood | Suit the taste of both old and young
• Taste: Chilli
• Make the difficulty: Ganish food (intermediate)
• Make time: 10 minutes

• The materials: Little abalone
• Condiment: Ginger and spring onions and garlic, chilli, Chinese prickly ash, soy sauce, salt, chicken are precise with the white sugar
• The oil drenches little abalone's method:
• 1.Cut ginger garlic cut off on the the end, spring onions ' it is according to abalone how much right amount of can) ,The chilli waist cuts, several of corn of Chinese prickly ash
  2.The most key one is to brush abalones, is connected from abalone's bottom with the root and digs out with the little soup spoon, remove the black viscera, then brush a circle of dirt around the abalone clean with the little brush, reach the result in the picture
  3.Burn the water, the abalone flies to water for one minute then pulls out
  4.Pan put oil, 80% quench batching that get ready into of producing, then put abalones (connect with the shell) ,Pour a spoon of soy sauce, salt and chicken are precise, fry for two minutes, pull abalones out to put in the plate
  5.Add a little white sugar into pan, mix, drench on the abalone
  
• Note:
• The last step white sugar all right, mainly in order to colour, do not mind the sweet taste if just a little, please! Hope everybody can eat comfortably and comfortably! The little fresh abalone is really good!