Charcoal-grilled abalone in butter

Cooking Instructions

1. Go to the market to buy fresh abalone, we have 2, 4, 5, 6, 8.5, 10 pieces, you can choose

   

2. Personally, I recommend using a larger one, the effect will be much better, but today because the big one is not very energetic, I chose the smaller one

   

3. Make the leftover butter for something

   

4. 1. Brush the abalone white with a brush, both front and side, take out the internal organs under the bottom, and cut off the small mouth on the side to clean it.
   2. Melt the butter until liquid or liquid-like for later use

   

5. Bake in a charcoal oven or oven, spray sake to remove the smell and increase the flavor with a little sweetness, and bake it slightly to harden and collect the water

   

6. Pour in (put in) butter, butter will irritate the fire, the effect is great but be careful, sometimes dead abalone will bounce up

   

7. Burn until it hardens and sprinkle it with a little salt, I don't put salt in it myself, and it can be eaten.
   Be careful with your mouth, there is a clear difference between putting butter and not putting butter at all.