Defrost frozen abalone by soaking it in cold water for about 10 minutes. I heard it's better to defrost in a short time.

Use a brush to rub the abalone in every corner. There's a lot of water between abalones, so you have to rub them thoroughly.

Rub all the front and sides of 10 abalones, i.e. the flesh, then turn the abalones upside down and rub 10 shells all at once.

Turn the water lightly and rub every corner of the brush.

Separate the flesh from the shell by placing the spoon in the area with the abalone mouth.

I'm going to use the peel as a plating bowl, so please collect it separately.

Remove the abalone shell and lift the intestines with your hands and pull them all the way. If you do this, the intestines come out of the abalone.

If you pull the abalone intestines all the way down to the esophagus, which is connected to the teeth, at once.

Rinse the gutted abalone under running water.

After trimming, cut the abalone diagonally in the front.

Put water in a pot and boil the abalone shell for 5-7 minutes, then turn off the heat and take out the abalone shell and dry it. (I spread it out on the cutting board and it dries up quickly.)

In a bowl, combine 2 spoons of soy sauce, 2 spoons of cooking wine, 2 spoons of oligosaccharide, 2 spoons of water, and pepper.

Melt 1.5 spoons of butter in a heated frying pan and add minced garlic. Stir-fry garlic over low heat so that it doesn't burn.

Add abalone when garlic smells good. Place the cut part of the abalone on the floor and grill over medium heat.

Bake the abalone with tongs to allow butter to permeate the abalone well.

Flip it over and bake the abalone with tongs so that butter can soak into the abalone as well. Bake on medium-low heat until there is little butter left on the bottom of the frying pan.

Pour all the soy sauce seasoning mixed in the abalone butter and boil it over medium heat.Once the soy sauce starts to boil, lower the heat to medium and simmer.

Tilt the frying pan slightly, scoop the soy sauce with a spoon and boil it down evenly over the abalone.

Simmer over low heat until the seasoning is small on the bottom.

Put the boiled abalone soy sauce in the abalone shell and sprinkle parsley powder to complete it.