Braised Abalone with Asparagus

Whole Abalone (fresh or frozen)	2-3 pcs, 1lb
Ginger	1 slice
Spring Onion	1 stalk
Oil	1 tsp
Chicken Stock	150ml
Chinese Preserved Ham	1pc, about 20g
Dark Soy	1 tbsp
Light Soy	1 tbsp
Salt	pinch
Sugar	pinch
Mini Asparagus	6-8 pcs

Defrost and clean abalone.
Combine all ingredients together except abalone inside a sauce pan boil for 3 minutes and pour the sauce into the Panasonic Electronic Pressure Cooker. Blance the abalone for 5 minutes in a separate sauce pan, drain off excess water.
Place abalone inside Panasonic Electronic Pressure Cooker. Close the lid firmly. Set "High" pressure for 40 minutes, press "Start".
Blance mini asparagus for 2 minutes, drain off excess water.
Once the pressure indicator pin has dropped, open the lid.
Mini asparagus serve with the abalone, pour abalone sauce over.

Use a small brush to clean off abalone's black sticky residue then rub with a small amount of sea salt, rinse thoroughly before blanching; add a piece of ginger into hot water before blanching.
Cooking time varies slightly with the different sizes of abalone.