細細個同屋企人去海鮮飯店，見到有果皮蒸鮑魚呀清蒸鮑魚呀我都會提議叫黎食，因為平時唔多機會食到鮑魚，不過由於多數出去食既果皮蒸鮑魚都係蒸到又硬又唔特別好味，所以對佢既印象都麻麻，覺得依道都唔會係可以整得好味既菜式。

直到最近，由於陪月姨姨買左d靚陳皮用剩左，行過街市又見到d鮑魚好抵食，所以就整左陳皮蒸鮑魚，超乎想像地好食，結果翻整左幾次依道菜，今次我地就分享下陳皮蒸鮑魚整得好味既關鍵！

When I was young, whenever I went to a seafood restaurant with my family, I always suggested ordering steamed abalones because we didn’t have many opportunities to eat abalones. However, most of the time the steamed abalones we have eaten at restaurants were overcooked and not very tasty, so my impression of it was not as good and I didn’t think it’s a dish that can be made very delious.

Recently, our home helper aunt bought us some beautiful tangerine peel and we had some leftover, so while walking through the market we saw some good-looking abalones we decided to make tangerine peel steamed abalones. It turned out to be surprisingly delicious, so we made it a few more times. This time we will share the key to making a delicious tangerine peel-steamed abalone!

果皮蒸鮑魚 Tangerine Peel Steamed Abalone

可以講果皮蒸鮑魚既主角係陳皮，只要陳皮夠靚，食落口個種齒頰留香真係相當令人難忘！
至於鮑魚只係取其彈牙口感就夠，所以用幾十蚊份既大連鮑就可以

It can be said that the tangerine peel is the star of the dish. As long as the tangerine peel is good, the taste will be truly unforgettable!
As for the abalone, it’s enough to just take them tender, so some reasonable quality Chinese Dalian abalones will be enough.

材料就係鮑魚同陳皮，陳皮用一小塊就夠，用靚既陳皮係第1個關鍵，我地用左$100/兩既陳皮
The ingredients are abalons and tangerine peel, and you only need a small piece of tangerine peel. Using good tangerine peel is the first key

陳皮滲軟後，刮走內層既囊

After the citron peel has softened, scrape off the inner layer of the bag.

煲滾水後，放鮑魚入鍋，然後熄火等佢一分鐘

Bring water to a boil and then put the abalones in the pot and then turn off the heat and wait for a minute.

鮑魚一定要先淥後清洗，依個係令佢好食既第2個關鍵，如果鮑魚未死就先清洗，會令佢痛苦掙扎，d肉整出黎會變成死硬

The abalone must first be scalded and then washed, and this is the second key to making it tasty. If the abalone is not dead and it is washed first, it will struggle and suffer, and the meat will come out tough and hard.

用牙刷刷一刷鮑魚

Use a toothbrush to brush the abalones

然後拎出鮑魚肉，去除內臟同其他雜質

Then take out the abalone meat and remove the intestine. The abalone meat is easy to take out after scalding.

鋪上碟，上面放d陳皮絲

Put the abalones on a plate. Spread the citron peel threads

蒸爐預熱好110度後，放入去蒸5分鐘
火喉控制係果皮蒸鮑魚好食既第3個關鍵，我地之前出去d餐廳多數都蒸過火令鮑魚死硬，只要保拎到鮑魚彈牙，依道菜就會好好食

Preheat the steamer to 110 degrees and steam for 5 minutes.
The fire control is the third key to making steamed abalones. Most of the time when we go out to restaurants, the abalone is overcooked and becomes tough and hard. As long as the abalone remains tender, the dish will be delicious.