STEP 1/9
Remove the intestines of abalones, wash them clean, and make cross-cut cuts.
STEP 2/9
Cut bok choy into 2 or 3 pieces to make it easy to eat, slice garlic thinly, and slice Cheongyang red pepper diagonally (soak red pepper in water to remove seeds!)
STEP 3/9
Remove the seeds from the jujube and roll it up and slice the ginger.
STEP 4/9
Put bok choy and abalone in a steamer, cover and steam over medium heat. (Bok choy: 2 minutes / Abalone: 5 minutes)
STEP 5/9
And wash bok choy several times in cold water and drain.
STEP 6/9
Boil all the sauce ingredients in a pot and when it starts to boil, add the abalone and simmer for 5 minutes over medium heat + 4 minutes over low heat.
STEP 7/9
To finish, turn off the heat, add sesame oil, and mix once.
STEP 8/9
Then boil down the abalone and stir-fry bok choy, garlic, and starch water (1t of starch + 1.5T of water) over medium heat for 15 seconds.
STEP 9/9
Put the abalone and bok choy in a bowl and put the garnish ingredients on it.
Based on T = 15cc and t = 5cc.