For the Abalone：
2 tbsp butter
1 tsp garlic, chopped
1/4 tsp salt
100 ml white wine
200 ml water
for the abalone:
Use a brush to clean the black surface of the abalone until it’s clean.
Boil a pot of water and blanch it for 30 seconds.then place the abalone to cool it down.
Heat a pan and add a spoon of butter.
turn it to low flame and add the chopped garlic and fry it until it’s golden brown color.
Add the salt, white wine & water.
Turn the flame off until it’s boiled.
Set the PENGFA Cook Helper at 185℉/85℃ & 3 hours.
Add the abalone and sauce you just made into the zipped bag and put it in to the water bath for 3 hours.
When time is up, take the abalone out of the bag without sauce.
Heat a pan with medium flame and add a spoon of butter.
Fry the abalone until its surface is golden brown.
then it’s ready to serve.