-
Stand the unopened can of
abalone in plenty of water and boil for 3 hours. Remove the
abalone from the can, saving 4 tablespoons juice to make the
sauce.
-
Trim the abalone into thin
slices and set aside.
-
Heat 4 tablespoons oil and
the salt with 4 cups water in a pan.
-
Bring to the boil and
blanch the lettuce leaves for 1 minute.
-
Remove, drain thoroughly
and place on a serving dish.
-
Heat 6 tablespoons oil in
the pan and add the ginger and garlic.
-
Remove and discard the
garlic when it has turned brown.
-
Add the abalone slices and
1 tablespoon Chinese yellow wine and sauté them lightly.
-
Add the remaining
ingredients, stir and cook for 30 seconds over medium heat.
-
Transfer to the serving
dish with the lettuce.
-
Serve hot.
