The creators in the food field pay attention to the porridge with dried abalone, which should belong to Chaoshan cuisine. The first step is to make dried abalone first, which is difficult for most housewives. In the catering industry, many auxiliary materials are used to make dried abalone, such as ham, red meat, old chicken, scallop and duck, which are stewed with water, mainly to highlight the aroma of abalone. The suggestion for making abalone in family is to soak it in hot water, which needs to be soaked for more than 24 hours, and then cook it after it is soft. When cooking, put some cooking wine and ginger. After the dried abalone is softened, you can cook porridge together. The abalone is diced or sliced. When cooking porridge, you need to add some accessories, such as shredded ginger, winter vegetables (small jars), shredded dried tangerine peel, crispy and chopped green onion. Seasoning: salt, chicken juice, white pepper, fish sauce. Cooked porridge utensils are made of clay pots, which keep the temperature for a long time, and the fire ends. Thick abalone porridge is both business and delicious!