The method of abalone juice is introduced as follows:

1. Soak the dried abalone in cold water for two days, then soak in warm water until slightly swollen, then clean it, use 3000 grams of the second soup, add Simmer a little orange-red coloring matter and food powder for about two hours and then take it out.

2. Wash Jinhua ham, lean pork, pig skin, old chicken, and chicken feet in water, wash and smash the old ginger and dried onions, and fry them together with the chives in a pan. After it is dry and fragrant, take it out and put it into a bamboo net.

3. Put bamboo chopsticks on the bottom of the stainless steel bucket, put in the bamboo mesh, then add Jinhua ham, lean pork, chicken feet, pork skin and abalone, pour in the remaining two soups, and bring to a boil over high heat. Finally, add fly oil, Huadiao wine and appropriate amount of rock sugar, sugar, dark soy sauce and chicken powder, cover and simmer over low heat for 8 to 10 hours. When the abalone is tender, take it out and pour out the soup. (There are about 8 kilograms left at this time), filter it with gauze to get the abalone juice.

4. Put the abalone juice into a container, let it cool, then cover it and store it in the freezer for ready use.