Treatment method:

1. Abalone is soaked in cold water for 48 hours.

2. Take it out and soak it in boiling water for one night, let it stretch naturally and restore to its original state.

3. Wash the dried abalone all around and remove the sand completely, otherwise it will affect the taste and quality of abalone.

4. After washing, add water without abalone, and steam in a steamer 10 hour.

5. Add abalone, old hen, pork chop, lard, sugar, ginger and other materials into the casserole; Simmer 12 hour (steamer or electric steamer is also acceptable, but the casserole has heat preservation function, so the effect is the best) and then warm for one night. 6. After taking it out the next day, add the original juice and oyster sauce and stew it for 1.5 hours, and you can taste the delicious abalone.

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red-cooked abalone

Features: thick juice, fresh taste, soft and tender.

Raw materials: dried purple abalone, old hen, clean ham, scallop, grilled shark's fin soup, scallop soup, white sugar, refined salt, soy sauce, cooking wine, starch, chicken oil, etc.

Method: dry the purple abalone with water, add chicken, ham and scallop, simmer for 3 hours, take out the abalone, and let the original soup pass through Luo for later use; Scoop abalone with a flower knife, and then obliquely cut into pieces with a thickness of half a centimeter; Put braised abalone stock soup 100g, Kao shark's fin soup and scallop soup into a two-ear pot, bring to a boil, add abalone slices, cook for10min, add seasonings such as white sugar, refined salt, soy sauce and cooking wine, use starch to make a thick juice, and add a little chicken oil before taking out of the pot.