I. Abalone and Horned Snail Stew with Quail
Ingredients: 60g dried abalone slices, 6-8 horned snails, 5 quails, 300g lean pork, 2 slices ginger.
Method: 1. Soak dried abalone slices in water until softened, about 1 hour.
2. When purchasing conch, ask the vendor to crack open the shells and trim off the tails.
3. Rub the conch meat with a little salt and rinse clean.
4. Have the vendor gut the quails, remove their feet, and rinse clean.
5. Place the abalone, conch, quails, pork, and ginger in a clay pot. Add 1.5 liters of water and bring to a boil.
6. Reduce to low heat and simmer for 3 hours.
7.
3. Rub the conch meat with a little salt, then rinse clean.
4. Have the seller gut the quails, remove the feet, and rinse clean.
5. Bring an appropriate amount of water to a boil. Add one slice of ginger, then add the abalone slices, conch, quails, and lean pork. Boil for five minutes, then remove and rinse clean.
6. Place 12 cups (or as needed) of water in a pot and bring to a boil. Add abalone slices, quail, conch, lean pork, and one slice of ginger. Bring to a boil, then simmer over low heat for 3.5 hours. Season with salt.Conch nourishes yin and improves vision. Crane crow (a type of bird) supplements the five organs, fortifies the middle energizer, and strengthens tendons and bones. II. American Ginseng Abalone Raw Fish Soup Ingredients: 20g sliced American ginseng, 60g dried abalone slices, 1 raw fish (approx. 380g), 300g pork shoulder, 10 pitted red dates, 1 slice ginger.
Method: 1. Rinse American ginseng and red dates. Soak dried abalone slices in water for about one hour.
2. Bring sufficient water to a boil. Add ginger slice, dried abalone slices, and pork shoulder. Simmer for five minutes, then remove and rinse.
3. Clean and dry the raw fish after gutting.
4. Heat wok, add one tablespoon oil, and pan-fry fish until both sides are lightly golden. Remove and set aside.
5. Add twelve cups water (or as needed) to a pot and bring to a boil. Add ginger slice, dried abalone slices, pork shoulder, and simmer for five minutes. Remove and rinse.
6. Clean and dry the fish.
4. Heat a wok, add one tablespoon of oil, place the raw fish in, and pan-fry until both sides are lightly golden brown. Remove with a spatula.
5. Add twelve cups of water or an appropriate amount to a pot and bring to a boil. Add the pan-fried fish, American ginseng, pork shoulder, dried abalone slices, and red dates. Bring to a boil again, then simmer over low heat for three and a half hours. Season with salt to taste.
Benefits: American ginseng nourishes blood and strengthens the spleen and lungs. Raw fish promotes tissue regeneration and smooths the skin. Abalone nourishes, moistens dryness, and improves eyesight. Red dates tonify the spleen, harmonize the stomach, boost qi, and generate fluids.
Rehydration Method for Dried Abalone:
Dried abalone is hard and must be rehydrated before cooking.The primary methods for rehydrating dried abalone are alkaline soaking and water soaking.
1. Soak dried abalone in cold water for 4 hours, then transfer to 60°C (140°F) hot water for another 4 hours. Rinse with fresh water and simmer gently in a pot. Once boiling, immediately remove and plunge into cold water. Repeat this process several times until the abalone expands fully.
2. Alternatively, use chicken bone broth for rehydration. First, soak the abalone slices in warm water for half a day, scrubbing away impurities until they turn white. Then place the abalone in a clay pot with two hen legs (or chicken bones), scallions, ginger, Shaoxing wine, and water. Simmer gently for about 4 hours until fully rehydrated.
3. First, rinse the dried abalone thoroughly. Add boiling water, cover, and steam until softened. Transfer to a bowl of cold water, remove the black skin, and wash away impurities. Return to a bowl of boiling water with a pinch of baking soda, cover, and continue steaming on the stove.Once fully rehydrated and elastic, cut into desired shapes. Rinse in fresh hot water to remove alkaline residue before use.