Abalone is Chinese very favorite precious seafood, according to records, as early as the Spring and Autumn Period, Chinese will be, abalone into a delicacy, fresh abalone, after salting, air drying and other treatment, made of dried abalone, is more expensive, is now the most common abalone species, dry abalone before doing need to be placed in the water to soak hair, and then thorough cleaning, just must be very patient and meticulous, the skirt washed clean to wash away the offal and impurities, the whole process takes two days, but for an abalone delicacy, This is just the beginning.
The key to Chinese cuisine is also a complex and elaborate science, and the buckle abalone is mainly the best quality Japanese abalone in abalone, because the body is called bao huang. The abalone is also extremely high quality and the ingredients are also very exquisite, after two days of simmering, this dish is stir-fried, the abalone is delicious and juicy, and also absorbs the umami flavor of pork and chicken. In Chinese gastronomic culture, there is also a more connotative term Wenwuhuo, in short, China has become a culture, and the fire is called Wuhuo.
There is a well-known national cuisine is the Shijia sauce fang, its main material is pork belly, claiming to be cut into a large square shape, poured into cooking wine soy sauce, simmered over low heat, about three hours, well, the cooked meat pieces should also be poured in a bowl into the steaming box, steamed for another 15 minutes, which can avoid the skin of the meat just out of the pot contact with the air to affect the color, but also shape the meat pieces into a better shape, and finally pour on the old sauce specially made by ten restaurants, the Shijia sauce party is worthy of the name, due to the long-term simmering, Most of the fat in the pork belly is dissolved, so it is fat but not greasy, soft and viscous, and the aroma is fragrant, all thanks to the heat.
In this dish and Chinese fire plays an equally important role, the delicacy of the food needs to be through the fire, when there is a degree of change in order to properly quench out, the fire makes the meat cooked quickly, let the blood and impurities in it drain out, but not to make the meat old.