She placed the sliced abalone into a bowl and added a small amount of cooking wine, ginger juice, and salt.
After allowing the flesh to marinate briefly, she heated a pan.
A generous piece of butter melted across the surface, releasing a rich, creamy aroma.
Next, she added finely minced garlic.
The moment the garlic touched the hot butter, a gentle sizzling sound filled the kitchen.
Mu Ning stirred it carefully until it turned pale golden.
Then she added the abalone slices.
The flesh immediately began to contract slightly as it cooked.
She quickly turned the pieces over, allowing both sides to absorb the fragrant butter.
After adding a small amount of light soy sauce, a pinch of sugar, and a spoonful of stock, she tossed everything together until the sauce lightly coated the abalone.
She didn't cook it for too long.
Overcooked abalone would become tough, especially when the muscle fibers were already unusually dense.
