Dry abalone 10 old chicken 3 kg ribs 3 kg trotters 3 kg Jinhua ham 250 g chicken feet 2 kg yaozhu 200 g oyster sauce 30 g rock sugar 30 g soy sauce 2 slices of soup and ginger.

Processing steps of dried abalone

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Step 1

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Soak abalone in cold water for 2 days, then cook it for 2 hours, put it in the refrigerator for one night, steam it for 3 hours on the fourth day, and soak it for use.

Second step

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red-cooked abalone

Third step

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Blanch all the above materials and wash them clean. Wash scallops without soaking, cut chicken feet, wash the meat with blood, scrape off the rotten meat outside the ham (the ham needs to be steamed with onion, ginger and yellow wine for 30 minutes), and all ingredients need to be blanched with white wine, washed and drained.

Fourth step

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Then fry until dry. Jiang Ye is oiled (the residual temperature is enough).

Step five

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Prepare earthenware casserole (or earthenware pot) because the heat preservation effect is good! Then put the pork knuckle abalone with old chicken on the bottom of the ribs (the abalone is facing down), and put chicken feet and scallops on it.

Step 6

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Then add the stocks prepared in advance. Just hang this with pig bones and chicken on a slow fire.

Step 7

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This was made a day later, and soup was always added. I usually do it from 9 am to 12 am. Use the least fire!

Step 8

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When the fire is turned off, you can cover it with some cloth, so that the heat is not easy to dissipate.

Step 9

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Cooked for 2 days in a row, this is the picture on the third morning. It's thoroughly cooked.

Step 10

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Identify whether the abalone is cooked thoroughly, insert it with a toothpick, and it will fall off by itself when it is cooked thoroughly (so it is very important to soak the hair, and it is difficult to cook it thoroughly if it is not soaked well). The video is cooked abalone.

Step 1 1

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Remove the soup residue, add abalone into the soup until it is thick, add oyster sauce and sugar, and add no salt. To be honest, it's impossible not to feel bad ... I have 40 kilograms of ribs here ... but these soup dregs are useless, so it's a pity to throw them away. )

Step 12

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Then put it on a plate and pour the juice. In fact, this abalone juice does not need to be thickened, because the gum is fragrant and smooth enough. Thickening will dilute the taste.

Step 13

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Final result