鲍鱼小炒肉
I tried making this because this was a super popular dish in this chef's rednote account (I forget the name, but it's a woman in Shanghai going around to people's houses to cook). It was delicious! To be honest, the dish comes together exactly the same with or without the abalone, but it's still delicious regardless.
Active Time: 20 min
Total Time: 20 min
Ingredients
> abalone (8, with slit cuts)
> chilis (sliced into pieces)
> pork belly / pork (~1/2 pound, sliced thinly)
> garlic (~6 cloves, smashed)
> potato starch
> neutral oil, salt
sauce mixture:
> soy sauce
> dark soy sauce
> oyster sauce
> dou zhi
Instructions
1. Prepare the sauce mixture by mixing together soy sauce, dark soy sauce, oyster sauce, and dou zhi.
2. Coat the sliced pork belly with potato starch and neutral oil as needed. Massage into the meat until fully incorporated
3. Stir-fry the chilis with a bit of salt over high heat. Cook until cooked around half-way. Set aside.
4. Stir-fry the pork belly over high heat. Once cooked, add the garlic, chilies, and abalone and continue to stir-fry for a bit. Add the sauce mixture, stir-fry for a little longer. Plate and serve.
Notes/Tips:
> I used canned abalone from costco, which is probably simplest most cost effective (about ~$20 for a can of 8 abalone). The only downside is that since it's already cooked, you won't get the effect where the abalone splays out with the cuts.
> You can use different cuts of pork as desired. If using leaner pork, I'd marinade the pork, possibly with a bit of soy sauce as well. If using fattier pork, I'd save the fattier cuts as lardons that cook down first to get a bunch of pork fat in substitution for the oil.