Abalone stewed in cream sauce

Blanch the spinach briefly, squeeze out the excess water, and cut it into bite-sized pieces. Remove the abalone from its shell and remove the liver. Make incisions in the abalone meat and then slice it thinly into pieces about 4 mm thick

Add salad oil to a frying pan, then add the abalone and heat over medium heat. Once the abalone is coated with oil, add the heavy cream and condensed milk

Add the spinach and mix everything together. If the sauce seems to be thickening, you can add about 2 tablespoons of hot water to adjust the consistency

Turn off the heat, add the light soy sauce and cornstarch dissolved in water, and mix everything together. Turn the heat back on and cook until it thickens

Remove from heat and serve in a serving dish