Fragrant Conch in Abalone Sauce

Cook fragrant conches and take out the meat. Wash. Cook in a pressure cooker with Lee Kum Kee Premium Oyster Sauce, abalone sauce, Lee Kum Kee Premium Soy Sauce, MSG, sugar and stock. Cook for 15 minutes. Take out and set aside. Blanch Shanghai cabbage in boiling water. Stir-fry until done. Take only the stems and arrange on a serving plate. Slice the cooked fragrant conch meat. Add Lee Kum Kee Premium Oyster Sauce, abalone sauce, Lee Kum Kee Premium Soy Sauce, MSG and sugar to the conch meat. Cook for a short time. Add starch solution and heat through. Arrange on the serving plate.