For the Abalone：
10 g ginger, shredded
2 tbsp rice wine
1 tsp sugar
50 ml soy sauce
200 ml water
for the abalone
Use a brush to clean the surface of the abalone until the black surface is removed.
Boil a pot of water and blanch the abalone for 30 seconds. then cool the abalone down.
Heat a pan and add the shredded ginger, rice wine, sugar, soy sauce and water in it.
Turn off the flame until it’s boiled.
Set the PENGFA Cook Helper at 185℉/85℃ & 3 hours.
Put the abalone and sauce you just made into a zipped bag and put it into the water bath for 3 hours.
When time is up, take the abalone out of the bag and place on a plate.
Sprinkle the sauce on it then it’s ready to serve.