Place the can of unopened abalone in a pot
of water and boil for 3 hours. Then remove the abalone from the can.
Keep 4 tablespoons of the liquid 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 immediately while hot.