It is very beneficial for women to eat some abalone appropriately. Abalone has the effects of nourishing deficiency, nourishing yin, moistening the lungs, clearing away heat, nourishing the liver and improving eyesight.
Patients with diabetes can also use abalone as auxiliary treatment, but it must be mixed with medicine and stewed to be effective.
Gout patients and those with high uric acid should not eat abalone, but should only drink a small amount of soup.
The meat of abalone also contains a component called "baosin", which can destroy the metabolic substances necessary for cancer cells. Therefore, abalone is still an anti-cancer food on the table.
Braised abalone method 1:
[Materials]
Dried purple abalone, old hen, clean ham, scallops, grilled shark fin soup, scallop soup, sugar, Refined salt, soy sauce, cooking wine, starch, chicken fat, etc.
[Method]
Prepare the dried purple abalone with water, add chicken, ham, and scallops, simmer for 3 hours, take out the abalone, add the original soup and set aside; Cut the abalone into slices half a centimeter thick. Put 100 grams of the original stewed abalone soup, shark fin soup and scallop soup into a double-ear pot. After boiling, add the abalone slices and boil for 10 minutes. Add sugar, refined salt, soy sauce, cooking wine and other seasonings, use starch to make a thick sauce, and add a little chicken fat before serving.
Method 2 for abalone in clear soup:
[Materials]
250g canned abalone, 15g cooked ham, 15g fresh tube mushrooms, 15g pea shoots, 10 grams of salt, 15 grams of cooking wine, 3 grams of MSG, 800 grams of chicken broth,
[Method]
(1) Cut the abalone into oblique slices with a knife. Cut fresh mushrooms into thin slices. Cut cooked ham into small elephant eye slices. Leave the young leaves of the pea seedlings, remove the roots and wash them.
(2) Pour 300 grams of chicken broth into a frying spoon and bring to a boil over high heat. Cook the cooked ham slices, fresh mushroom slices, abalone slices and pea shoots with a spoon until they are thoroughly cooked. Pour in 10 cups of soup. If you don't want the soup in the bowl or ladle, pour it away.
(3) Pour the remaining 500 grams of chicken broth into a ladle and heat, add salt, monosodium glutamate and cooking wine to adjust the flavor, skim off the foam, and serve in 10 small soup bowls. .
Abalone porridge method 3:
[Materials]
1/2 abalone, 3 slices of ginger, 2 green onions, 4 taels of chicken, 2 enoki mushrooms 2. 1 shiitake mushroom, 2 stalks of celery, 1/2 cup of rice, 4 cups of water, 1/4 tablespoon of salt, 2 tsp of dried bonito MSG, 2 tsp of white pepper, 2 tsp of sesame oil
< p>[Method](1). Wash the abalone and soak it in water for about 1 day (can be refrigerated), then add the ingredients
(2), Cook at the same time. After boiling, reduce the heat and simmer for about 2 to 3 hours. When the abalone softens, turn off the heat and soak for half a day. Finally, take out the abalone and cut it into thin slices for later use.
(3) Wash the ingredients, slice the chicken, cut the enoki mushrooms into sections, slice the shiitake mushrooms, and mince the celery and set aside. (4) Wash the rice and add 4 cups of water. Bring to a boil over high heat and then reduce to low heat. Add abalone slices and chicken slices and continue cooking for about 30 minutes. Then add enoki mushrooms, shiitake mushrooms, minced celery and all seasonings. Mix well and cook.
Abalone salad method 4:
Salad taste: light and refreshing
Raw materials: New Zealand blue abalone
Production process:
1. Use peeled orange slices and garnish with white soy sauce, Japanese rice wine, Japanese mirin, rice wine vinegar and fresh ginger.
2. Bake the abalone for 10 seconds on each side.
3. Arrange the other ingredients and garnish with spices.
Method 5 of Abalone and Mushroom Chicken Soup:
Materials:
1. Crushed abalone slices
2. Half a chicken (optional) Peel the skin and remove the oil from the butcher shop first), or you can use bamboo shreds (a lot of gum)
3. A few mushrooms
4. A little ginger
5. A little salt
Method:
1. Wash the abalone slices (no need to soak)
2. Soak the mushrooms until soft
3. Wash the old chicken and blanch it for a while
4. Boil another pot of water. When the water boils, add all the ingredients. After the water boils, turn to low heat and cook for 3 to 4 hours. Abalone The slices will be soft and tasty
5. Just add salt before serving.
Method 6 of Abalone in Griddle Pot Chicken:
Making Materials:
Main Ingredients: One chicken chopped into pieces, 4-5 fresh abalones, and several mushrooms Soak the flowers until soft, add 4-5 red dates, 8-10 garlic and three slices of ginger. Seasoning: half a cup of mushroom soaking water, one tablespoon each of dark soy sauce and light soy sauce, half a tablespoon of sugar, a few drops of balsamic vinegar, and a tablespoon of rice wine.
Method: Heat two tablespoons of oil in a pot, add ginger slices and garlic until fragrant. Add chicken pieces, mushrooms, and abalone and stir-fry for a few times. Add sugar, soy sauce, and water. Cover and simmer for five minutes. Open the lid, turn to high heat and cook until the soup is almost dry (keep stirring), add balsamic vinegar, stir well and turn off the heat. Transfer all the ingredients into a casserole, cover with a lid and place over low heat until the pot is hot. Pour the rice wine from the lid until the aroma overflows.
Method 7 of colorful fried abalone:
Ingredients: 250g fresh abalone
Ingredients: 50g carrot, 50g fresh bamboo shoots, 50g green chili grams, 50 grams of chives, 50 grams of mushrooms, 1 gram of minced garlic, and 1.5 grams of shredded ginger.
Seasoning: 5g refined salt, 35g gordon soup, 10g Shaoxing wine, 10g wet starch, 25g net coriander, 5g sesame oil, 500g peanut oil (approximately 50g consumption).
Preparation method:
(1) Cut abalone, carrots, fresh bamboo shoots, green peppers, and mushrooms into 6 cm long and 0.3 cm wide slices. Put the shredded abalone into the wok and bring to a boil, then pour it into a colander to drain out the water; then put the shredded carrots and fresh bamboo shoots into the wok, add refined salt (6g) and bring to a boil until cooked, pour it into a colander and drain it out
(2) Heat the wok over high heat, add oil and rinse the pan, add minced garlic and ginger, cook with Shaoxing wine, then add shredded abalone, shredded carrots, shredded fresh bamboo shoots, leeks, and chili peppers Add shredded shredded shredded shredded mushrooms and add moist starch to thicken the soup. Add color tail oil (15g), put on a plate, and serve with coriander and bean sprouts on the side.
Four-flavored abalone method 8:
Ingredients
500 grams of canned abalone. 250 grams of vermicelli, 75 grams of yellow fruits or green bamboo shoots. 25 grams of salt and pepper, 30 grams of soy sauce, 25 grams of mustard, 30 grams of sesame paste (or 25 grams of ginger juice, 25 grams of minced garlic, and 15 grams of pepper oil).
Preparation method
Take out the canned abalone, cook it in a pot until just cooked, take it out, and slice it into thin slices. After the vermicelli is cooked, cut it into pieces of similar size. Yellow fruits or green bamboo shoots are carved into any flower shape. First spread the vermicelli on the bottom of the plate, put abalone slices on top, garnish with yellow fruits or green bamboo shoots carved into flowers, and serve with four flavor dishes of pepper, sesame, strange flavor, mustard and sesame sauce. (In recent years, four more flavorings have been added to this dish: red oil, ginger, garlic, and fish. That means the flavorings can be adjusted flexibly according to the needs of diners).
Method 9 for grilling abalone and winter melon balls:
Main ingredients:
300 grams of water-frozen abalone meat
Accessory ingredients:
50 grams of winter melon, 20 grams of ham, 30 grams of wet mushrooms, 20 grams of winter bamboo shoots, 10 grams of green beans; 50 grams of peanut oil, 15 grams each of onion, ginger, and garlic, 20 grams of clear soup, 30 grams of wet starch, 5 grams of MSG, 25 grams of chicken fat;
Preparation:
1) Use a straight knife to cut the abalone every 0.2 cm wide (depth is 2/3), then change the angle and chop into large pieces ;
2) Peel the winter melon and cut into 1.5 cm square pieces, and shape into balls;
3) Cut mushrooms, winter bamboo shoots, and ham into eye slices;
4) Add water to the wok, bring to a boil over high heat, add the winter sausage and cook, remove and remove the water;
5) Heat the peanut oil in the wok over medium heat until it is 60% hot (about 1s0℃) When the onion, ginger, and garlic are fragrant, add clear soup (remove the onion, ginger, and garlic and do not use them), abalone, mushrooms, ham, green beans, and winter melon balls. After boiling, thicken with wet starch, stir over low heat, and add MSG. , top with chicken oil and serve.
Method 10 of Braised Abalone in Sauce:
Main Ingredients
600 grams of small abalone.
Accessories
Chopped green onion, ginger, garlic.
Seasoning
Sauce, fresh soup, chicken essence, salt, cooking wine, pepper, sugar, starch.
Method:
1. Wash the small abalone, blanch it in boiling water until it is halfway cooked, add cooking wine to remove the fishy smell, take it out and drain it;
2. Set the pot on fire and wait until the oil is hot, add ginger, onion and garlic, then add the sauce and stir-fry until fragrant, then add cooking wine, chicken essence, salt, sugar and pepper, and then add the stock;
3. Put the abalone into the soup and simmer for a few minutes. When the flavor is absorbed, take it out. Add starch and chopped green onion to the remaining soup in the pot, pour it on the abalone and serve.
Method 11 of Smooth Abalone Balls:
Ingredients:
250g of cooked abalone, 250g of fresh mushrooms, 1 egg white, 500g of peanut oil (actual consumption 60g), 1g chopped green onion, 5g minced ginger, 5g minced garlic, 15g cooking wine, 5g salt, 2g MSG, 5g sesame oil, 1g pepper, 5g starch, 15g wet starch, Appropriate amount of fresh soup.
Operation:
1. Peel the cooked abalone meat, wash it, cut it into rectangular pieces with a "ten" knife, and put it in a bowl. Add egg white and starch to make a paste; wash the fresh mushrooms, cut them into small pieces, blanch them in a pot of boiling water, take them out, and drain the water;
2. Put fresh soup, salt, and Mix monosodium glutamate, pepper, sesame oil, and wet starch to make gravy;
3. Put the pot on the fire, add oil and heat until it is 50% hot, add the abalone pieces, and cut them open with iron chopsticks , deep-fry until cooked, add minced ginger, chopped green onion, minced garlic and stir-fry for a few times, then add fresh mushroom slices and stir-fry for a few times, add fish pieces, cook in cooking wine, pour in the prepared gravy, and cook Turn it upside down, toss to coat evenly and take it out of the pan.
Method 12 of abalone meat soup:
Ingredients:
1 abalone (canned), 2 taels of pork (preferably loin), 1 green onion branch.
1 tsp salt.
Operation:
1. Slice abalone, wash and slice pork.
2． Remove old leaves and whiskers from green onions, wash and cut into sections.
3． Put the ingredients for method 1 into the stew pot, and add the white part of the green onion first. Mix 3 bowls of water with canned abalone soup, bring to a boil over high heat, then simmer over low heat for about 30 minutes, add green onions, season with salt, and boil for another 5 minutes.
Purple Abalone with Sesame Sauce Method 13:
Ingredients:
250 ??grams of water-cured abalone, 25 grams of sesame paste, refined salt, Shaoxing wine, monosodium glutamate, oil, and chicken broth.
Operation:
1. Wash the wet abalone and cut it into coir raincoat-shaped pieces.
2. Put about 30g or 35g of lard oil in the spoon, put the sesame paste in the spoon and stir-fry for a while, then put the abalone in the spoon and stir-fry until the sesame paste bubbles, add refined salt, Shaoxing Stir-fry wine, monosodium glutamate and chicken stock for a while, thicken a little gravy with water starch and take out a spoon.
Abalone Noodles Abalone Noodles Method 14:
[Main Ingredients]: New Zealand Abalone
[Production Process]:
1 , take out the abalone after baking in the hot pan.
2. Pour heavy cream on top, lower the heat and place on a wide surface.
3. Add Parmesan cheese, garlic, chives and parsley.
4. Slice the abalone and garnish it with tomatoes and fennel on the wide noodles.
Method 15 of Lu-style pot-smashed abalone:
Main ingredients
5 canned Mexican abalone.
Accessories
200 grams of shrimp glue (see raw materials for making semi-finished products), 50 grams of minced pig fat, 75 grams of peeled water chestnuts, and 10 grams of coriander leaves.
Seasoning
75g onion and ginger oil, 10g onion and ginger water, 10g Shaoxing wine, 3g refined salt, 5g MSG, 0.25g pepper noodles, 125g fresh soup, 5 grams of sesame oil, 5 grams of cooked chicken fat, 25 grams of dry starch, 50 grams of flour, and 100 grams of egg liquid. The characteristics of Lu-style potted abalone box are: strong onion and ginger aroma, fresh and salty taste.
Method:
1. Trim the edges of the canned abalone and cut each into 4 pieces. Crush the shrimp glue, minced fat and water chestnuts into a basin, add 2 grams of refined salt, 2 grams of monosodium glutamate, and stir the green onion and ginger water with a spatula to stir well to make the shrimp stock. Dip each piece of abalone into dry starch, apply shrimp paste, sandwich every two pieces together to form an abalone box, max. 10 pieces.
2. After the pan is cooked, add onion and ginger oil, dip both sides of the abalone box in flour, coat evenly with the egg liquid and put it into the pan into a round shape. When the bottom surface is set, shake the pan and fry until the bottom surface is golden brown. Turn the pot and fry the other side. When the bottom surface is fried until golden brown, add Shaoxing wine, add fresh soup, add salt, monosodium glutamate and pepper noodles, and bring to a boil. , switch to simmering a round plate and simmer for a while, use high heat to thicken the juice, pour in cooked chicken oil and sesame oil, slide it into the plate, sprinkle with coriander leaves and serve.
Tip: By changing the main ingredients and using this method, you can also make "fish boxes", "tofu boxes", etc.
Method 16 of sauced abalone:
Main ingredients
1000 grams of abalone
Accessories
50 grams of cabbage, 50g carrots
Seasoning
50g soy sauce, 20g sugar, 4g garlic (white peel), 5g ginger
Method
1. Wash the abalone, boil it in salt water with the shell, and then dig out the abalone meat with a spoon.
2. Chop the garlic into mince and cut the ginger into thin slices.
3. Take out the internal organs of the abalone, make cross cuts on the abalone meat, then put it into the pot, add minced garlic, ginger, soy sauce and white sugar as seasoning and add 25 After boiling 3 grams of water over high heat, gradually turn down the heat. When it becomes black and moist, put out the fire.
4. Cut the kohlrabi leaves into shreds and spread them on the plate. Then put the abalones into the shells one by one and pinch them onto the plate. Put some carrot slices cut into flower shapes on top for decoration. .
Abalone porridge method 17:
Ingredients:
Dried abalone
Condiments:
Salt, ginger , chives
Method:
1. Soak dried small abalone for more than 24 hours, then clean it
2. Cut into pieces the size of rice grains grains, ginger needs to be beaten and sprinkled
3. About 3 taels of sticky rice, washed clean
4. A large bowl of stock
5. Rice Put it into a casserole, pour in the broth, cover with a lid and bring to a boil
6. After boiling, add abalone and ginger, reduce to low heat and simmer until the rice grains stretch, turn off the heat and cover with a lid. 15 minutes, then turn to high heat and cook until the rice grains bloom and become sticky.
After the porridge is cooked, add salt, sprinkle with chives and serve.
Method 18 of baby cabbage in abalone sauce:
Ingredients:
Compound juice of baby cabbage, Chinese cabbage, wolfberry and abalone.
Seasoning:
Refined salt, chicken essence, pepper, onion, ginger.
1. Be sure to drain the baby cabbage and Chinese cabbage after blanching, otherwise the flavor of the abalone juice will be diluted when the soup is made. The water content I made this time is larger, so that there is no obvious soup texture.
2. After adding the abalone juice, be sure to stir-fry evenly before taking it out of the pot
Method 19 of steaming fresh abalone with minced garlic:
Ingredients:
< p>Abalone, garlic, salt, chicken essence, sugar.Method:
1. Whole abalone; (I refrigerated it in the refrigerator overnight and forgot to soak it in water. It was dead the next day. Fortunately, it can be processed alive. )
2. Peel the abalone meat from the abalone shell, remove the guts from the abalone, add salt and rub it, rinse it, and scrub the abalone shell with a brush;
3. Blanch the minced garlic in hot oil, add salt, Maggi fresh, chicken essence and sugar, put the abalone meat into the abalone shell, pour the juice on it, put the water in the pot into the pot and steam it over high heat. Seven or eight minutes is enough.
Orchid abalone method 20:
Ingredients:
Fresh abalone, broccoli.
Seasoning:
Abalone juice, oyster sauce, salt, sugar, pepper, onion, garlic, Shaoxing wine.
Method:
1. Wash and shell the small abalone, mince the onion and garlic, and cut the broccoli into small florets.
2. Add salt, oil and water to the broccoli, take it out and set aside.
3. Add Shaoxing wine and flying water to the small abalone in boiling water to remove the odor, take it out and set aside.
4. In a pot, stir-fry the onions, garlic, and abalone juice until the oyster sauce is fragrant. Add a little soup, add the abalone, season with salt, sugar, and pepper. Stir-fry over low heat until the flavor is absorbed. Use high heat to reduce the juice. Assembling
A'er Abalone Method 21:
Ingredients:
Abalone, chicken stock, pork chop soup, large bone soup, 50g carrot shreds, a few green onions , a piece of ginger, 50g of vermicelli noodles, oyster sauce.
Method:
1. After rinsing, remove the black things on its body that are similar to tongue coating.
2. Mix the chicken stock, pork chop soup, and bone soup that you usually prepare, heat it, and add 50g of shredded carrots, a few green onions, and a piece of ginger.
3. After the soup is boiled, add 50g of vermicelli and adjust the oyster sauce.
4. After the soup boils, take out the green onions and ginger, add the abalone and simmer for 20 minutes. Turn to low heat for 1 hour and remove any foam on the surface.
5. It is best to leave it overnight to allow the abalone to absorb the soup. After more than ten hours, the color of the abalone will turn golden, and the color of the inside and outside of the meat will be the same, and you can eat it. The outside is usually artificially colored, and when the customer orders, the abalone is heated, thickened with gravy and poured with juice.
Oyster Sauce Abalone Method 22:
Materials:
Fresh abalone, salt, green onions, ginger, oil, light soy sauce, chicken essence, sugar, shredded green onions.
Method:
1. After cleaning the hard edges around the fresh abalone, rub it with salt to remove the mucus. After washing, sprinkle with green onions, ginger and cooking wine and steam for ten minutes in a steamer (8 minutes for tender ones, 10 minutes for old ones)
2. When the time is up, take out the green onions and ginger. Take it off and sprinkle it with the sauce that has been mixed in advance: it is made of oil, light soy sauce, chicken essence, and sugar. Stir together to evenly cover the whole body of the abalone. Finally, sprinkle some shredded green onions on top of each abalone.
3. Pour a little oil into the pot, pour it on the abalone after it smokes!
Meilan abalone slices method 23:
Ingredients:
One broccoli, 3 abalones, abalone juice, plum sauce, red pepper.
Method:
1. Trim abalone into discs, cut broccoli into small florets, and cut red pepper into small pieces.
2. Blanch the abalone slices in boiling water, put them in a bowl, add broth, green onion slices, ginger slices, cooking wine, put them in the pot, and steam them thoroughly.
3. Drain the broccoli from the water and set aside for later use.
4. Put a little oil in the pot, add abalone juice, add stock, red pepper flakes, old oyster sauce, and plum sauce to thicken the gravy, pour it on the abalone slices on the plate and surround it with broccoli. .
Foie Gras and Abalone Method 24:
Materials:
One large abalone, a can of foie gras, black pepper juice, red wine
Method:
1. Wash the abalone after shelling, and cut out the pineapple flowers;
2. Add black pepper juice and red wine to foie gras and mash it. The amount of seasoning is optional. No need to add salt, the black pepper juice itself is slightly salty;
3. Cover the abalone evenly with the mixed sauce, marinate for half an hour, wrap it in tin foil, and preheat the oven , roast at 200 degrees for 1 hour
Method 25 of stir-fried abalone slices with chive flowers:
Vegetarian ingredients:
One green onion, half onion, a pinch of chive flowers , one red pepper
Cut the ingredients into shreds. Brother Fu used to say: raw onions, cooked garlic, and diseased leeks, which means: onions can be eaten raw, but garlic must be cooked, and leeks must be cooked until Seven matures is just right! !
Method:
First saute the abalone slices prepared by Brother Fu with garlic, ham, and mushrooms, then add abalone juice, chicken juice, sugar, MSG, and salt. Simmer in the broth until the abalone slices are loose and translucent. It must be cooked thoroughly and cannot be eaten half-cooked. Some people get stomachaches every time they eat abalone. This is because its high protein content is difficult to digest! !
Use a little oil to stir-fry green onions, onions and chive flowers.
Add pre-cooked abalone slices and abalone juice, stir well and serve!
Method 26 of making abalone with rice:
Ingredients:
Abalone, abalone juice, salt, dark soy sauce, rice.
Method:
1. Buy abalone, wash it, and brush the sides with a toothbrush.
2. I happened to be making boiled chicken, so I put it in the chicken soup and cooked it.
3. Prepare abalone juice, water starch, salt, and dark soy sauce.
Pour out 4 tablespoons of abalone juice. Blanch the vegetables until cooked.
4. It is best to choose Thai rice to cook abalone rice. After cooking, put a bowl upside down on a plate, slice the cooked abalone into slices, place it on top of the rice, put green vegetables and a piece of tomato on top. Heat a little oil in the pot, pour in water starch, abalone juice, add stock, thicken it into thick soup, and pour it on top of the rice.
5. Pour white vinegar on it when eating. Stir again.
Method 27 of Abalone and Prawn Noodles:
Ingredients:
One fresh abalone, one prawn, one mushroom, noodles and broccoli.
Seasoning:
Lean meat, onion, ginger, star anise, salt, light soy sauce.
Method:
1. Blanch the mushrooms and clean the shrimp and abalone.
2. Put the cleaned abalone into a casserole (with water and clear soup). Add a small piece of lean meat to the casserole, add onions, ginger, star anise and salt and stew with the abalone until cooked. When the abalone is cooked, add the prawns and mushrooms, and add a little light soy sauce for color.
3. When the noodles are cooked, put the cooked soup and toppings on top.
Cream Abalone Soup Method 28:
Ingredients:
Chicken stock (I cook a lot of it every time and freeze it in the refrigerator, and take out a bag of it when I use it) (convenient), abalone, butter, 100g milk, 30g flour, onion and ginger
Method:
1. Melt the butter in a hot pot;
2. Put on low heat Add flour and stir slowly, add milk (add in batches) while stirring, stir well, cook until it becomes a paste, add chicken stock;
3. Add green onion and ginger through a strainer, and discard after taste;
4. Wash the abalone and remove the meat;
5. Cut into shreds;
6. Add the shredded abalone and stir for 5 minutes;
7 , season and cook, the taste is very delicious;
Jinyu Mantang Method 29:
Ingredients:
50 grams of abalone slices, 50 grams of carrots, 300 grams of chicken breast , 1 fresh mushroom, 6 florets of cauliflower, 6 small tomatoes, appropriate amount of fish paste, appropriate amount of starch
Seasoning:
2 tsp Totole chicken essence, 1 Totole pepper /2 tsp.
Method:
1. Slice chicken breast and add seasonings to marinate for preparation.
2. Cut the carrots into pieces the same size as the abalone slices and blanch the cauliflower and set aside.
3. Take a small bowl, put fresh mushrooms at the bottom of the bowl, abalone slices and carrot slices arranged crosswise on the edge, sprinkle with starch, then fill the bowl with marinated chicken and steam it in a steamer for 10 minutes, then add the tomatoes with fish paste and steam them together for 2 minutes and take them out. [Meishi.com]
4. Place the bowl upside down on a plate, place the cauliflower and tomatoes criss-cross on the edge, and pour the glazed gravy over it.
Cooking Tips:
Sprinkle starch in a bowl and then add chicken. After steaming, it will be less likely to separate from the abalone and carrot slices and less likely to loosen.
Method 30 of stewed bamboo fungus, abalone and chicken soup:
Ingredients:
2 live abalone, half a native chicken (about 250g), 120 wet bamboo fungus grams, 2 slices of ginger, 1200 ml of water.
Seasoning:
A little Shaoxing wine and an appropriate amount of salt.
Method:
1. Soak the bamboo fungus in water for 30 minutes.
2. Wash the abalone and set aside.
3. Cut the native chicken into pieces, blanch, remove and set aside.
4. Put all the ingredients into a stew pot, add Shaoxing wine and hot water and simmer for 2 hours. Add salt to taste before serving.
With the abalone juice above