陳皮蒸鮑魚仔 Steamed abalone with tangerine peel #簡易宴客菜

新鮮鮑魚仔8隻，陳皮1角。
鮑魚略為清洗，燒滾一鍋水熄火，放入鮑魚仔浸10秒，略為轉動，撈起放入水中清洗，用牙刷刷乾淨鮑魚，鮑魚背部亦要刷乾淨，用小刀略界韌帶位撬開鮑魚(用可選擇不開原隻蒸)，去除內臟，去除鮑魚嘴，洗淨，陳皮切絲，鮑魚吸乾水，放入陳皮絲，大火蒸3分鐘，灒滾油，豉油。
8 fresh small abalones,
tangerine peel 1.5g.
roughly wash the abalones,
turn off the fire of boiling water,
put down the abalones soak for 10 seconds,
slightly stir,
take it out put into tap water wash again,
use toothbrush to clean the abalones,
clean the back also,
use knife to break out the tendon of abalone to separate the meat (optionally steam the abalones in whole),
remove the abalone viscera,
remove the abalone mouth,
clean again,
the tangerine peel cut in small sticks,
dry the abalones with kitchen towel,
put the tangerine peel sticks over abalones,
steam over high heat for 3 mins,
pour in hot oil (app. 1 tbsp),
soy sauce.
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