Ingredients: dried abalone

Accessories: old hen 1 each, Jinhua ham 100g, trotters 1 each, and 20 scallops.

Seasoning: onion 1, ginger 1, oyster sauce 30g, braised soy sauce 20g, cooking wine 20g and corn starch 50g.

Production process:

1, prepare the main ingredient-dried abalone first. I used two palm-sized dried abalone. If there is no big abalone, you can use small abalone. This recipe is probably suitable for 7 taels 1 kg of dried abalone.

2. Soaking abalone is the key first step in making abalone. First, soak the abalone in cold water for 24 hours, so that the abalone can stretch a little. Wash abalone once, then change the water, put it into the pot, cover it with high fire and boil it, and turn to low heat 10 minute. Turn off the fire and soak the abalone in boiling water for 24 hours (the boiling water will cool down slowly without heating, and if it is hot summer, it can be cooled in the refrigerator). After 24 hours, change the water, boil again for 10 minute, turn off the fire and continue to soak for 24 hours, and repeat this step until the abalone is completely soaked and stretched from the inside out to soften (the soaking time varies with the size of the abalone, because this abalone is too big, I soaked it for 5 days in total, and the two small abalones soaked at the same time in the picture were soaked in 2 days). The soaked abalone is thoroughly scrubbed and can be stewed in internal organs.

3. Prepare 4 kinds of auxiliary materials.

4. Cut Jinhua ham into pieces and soak it in water for 2 hours to soak out the excess salt.

5. The old hen was cut into large pieces. The pig's trotters are also chopped into large pieces. Blanch them for later use.

6. Prepare a big casserole, and put the cooked chicken pieces (don't throw away the old hen's chicken feet, put them together in the casserole), pig's trotters, soaked Jinhua ham, scallops, abalone, onions and ginger in turn. Drizzle with oyster sauce, soy sauce and cooking wine. The casserole is filled with water, and the water should not exceed all the ingredients. You can stew it next! (Note, put chicken nuggets, trotters and other ingredients first, and then put abalone. So that other ingredients can hold the abalone and avoid contact with the bottom of the casserole, otherwise it will easily stick to the bottom of the casserole when stewing.

7. Boil the casserole, simmer for 3 hours, and turn off the fire. After cooling, put the whole pot in the refrigerator. Take it out the next day and continue stewing for 3 hours. Turn off the heat. After cooling, put it in the refrigerator and repeat this step until the abalone is completely soft. In the process of stewing, if the water level becomes shallow, you can add boiling water to supplement the water level at any time. If it's too much trouble, there is another quick way: after the casserole is boiled, turn to low heat and stew 12 hour until the abalone is completely soft. The stewing time varies according to the size of abalone. This time is the time for big abalone. If abalone is small, stew for 2-3 days or 6-8 hours continuously is enough. ).