Five pearl abalone

8 fresh olives

A sparerib

Boiling water 300 ml

Practice of abalone and olive soup

Abalone has been washed and killed with the help of the shopkeeper. After returning home, drop a small amount of cooking oil and soak it for about 10 minute to easily clean the attached mucus. Clean the live abalone meat and shell, and then drain the water for later use.

Drop a little detergent into fresh olives, rub them repeatedly by hand for several times, then rinse them with clear water, and wash the ribs for later use.

Abalone meat, abalone shell and ribs are put into the inner container of a waterproof stew pot.

Put the olives on a plate, pat them with a knife and chop them up so that the olive juice can be fully dissolved in the soup.

Put the chopped olives into the inner container of the stew pot together.

Inject about 300 ml of boiling water into the ingredients, and the amount of water should not exceed the ingredients.

Inject a small amount of water into the outer layer of the waterproof stew pot, put it into the inner container filled with ingredients, cover the inner cover and the outer cover, turn on the power supply, turn the temperature control switch to high fire, turn the fire to automatic switch after boiling for about half an hour, turn off the fire after 1 hour, and take out the ingredients to eat soup and meat.