8 abalone, .5 old hen, proper amount of scallop, proper amount of ham, sugar, onion and ginger. Raw flour

Method

1. Soak eight dried abalone in clear water for 48 hours. Change the water constantly halfway. Wash it after soaking (there is a place like a sand mouth that needs to be pulled off).

2. Pour it in boiling water and cover it for one night. Then take a casserole and put half an old abalone hen or a flying water in it. If you are not afraid of trouble, you can cook chicken soup first. I am lazy. The pigskin is a big one. A few slices of ham. Add enough water to the slices of sugar, ginger and onion, and then simmer. Turn off the fire for five hours. Put enough water at a time. You can't add water in the middle. Otherwise, the abalone juice will not be strong. There is no need to add salt. The scallop itself is salty. The more you cook it, the more salty it will come out.

4. Remove the material residue after removing abalone. Abalone will stay in the casserole for one night (the casserole is kept warm. .

5. Add oyster sauce and cook for two hours the next day (if your scallops are not salty enough, you can add some salt). If you are not in a hurry, turn off the heat before stewing.

6. Turn off the heat after boiling for more than ten minutes on the third day. It is difficult to repeat this abalone for several days. When eating, thicken the juice with raw powder.