-
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.