Use a small spoon to dig out the abalone meat. Removal of the black viscera against the shell.
Rinse both sides of the abalone carefully with water. If there is black dirt on the surface need to use a brush gently scrub clean.
Use a knife to cut both sides of the abalone into cruciferous. (Refer to Step 5)

All marked🌟Mix the seasoning in a container.
Put in the abalone and soak for 15 minutes.

Sprinkle some salt on the surface of the okra and gently rub the okra with your hands to remove the dirt on the surface of the okra.
Rinse the okra with water.
Add a small amount of water to the pot, boil the water, blanch the okra for 40 or 50 seconds, remove the okra, and cool it in cold water.

Cut off the pedicle of the okra with a knife.
Then cut the okra in half vertically for later use.

Place the abalone in a pan, pour the sauce, add 300cc of water and stir well.
Simmer (being careful not to dry the pan) until the water boils and then cook for another two minutes.
Remove the abalone and place it in the center of the plate. Place cut okra around.
If there is little sauce left in the pot, add an appropriate amount of water, stir well and bring to a boil over low heat. Pour into the starch solution and stir well. Wait until the sauce is thick and then turn off the heat.
Spoon the sauce over the abalone.

Soft and delicious braised abalone is ready!