soak the dried abalone in a bowl, add purified water to soak, and change the water every four hours.

repeat the steps for one or two or three days, and the abalone will look like this. Brush the abalone clean with a brush, and then start to boil it with pure water. The abalone I use is older and bigger, so I will cook it for a while, about an hour, and then turn off the fire and continue to soak. Then clean up the internal organs of abalone and continue to soak for a few days. Cook several times a day, depending on your soaking situation.

after soaking for about 6 days, you can start cooking abalone.

chicken, ribs and pork belly should be washed with hot water and fried. Then the ham meat should be steamed with some white wine and ginger for 15 minutes. Scallops should be soaked. If conditions permit, you can put some soaked fish glue. Put a bamboo net at the bottom of the casserole to prevent it from sticking to the pot. Then put all the ingredients in the pot, put abalone, put a piece of pork fat on it, put some pepper, put some rock sugar and mineral water.

Cook for about 21 hours, add soy sauce to color, then pour the soup into another small casserole, add abalone and continue cooking for 8 to 12 hours. The fire should be small, or it will dry.

it's almost cooked like this. Filter soup. If you think there is too much oil in the soup, remove some with a spoon.

Then separate the abalone soup and let it cool for a while, and the abalone will change color.