Water abalone: 1? Put the dried abalone into a pot, soak it in warm water at 30℃ for about 3 days, then brush off the hair ash, fine sand and black film on the abalone with a small brush or toothbrush, and wash it. ２? Put abalone in a casserole with a bamboo grate at the bottom, add water, boil it with high fire, and simmer it with low fire for about 10 hours. When the edge of abalone can be torn off, take it out and float it in clear water, and remove the mouth and skirt of abalone. ３? Take a clean sand pot, put a bamboo grate on the bottom of the pot, then put the abalone neatly on the bamboo grate, add the top soup, boil it with strong fire, and then simmer for about 24 hours until the abalone is completely swollen and soft, and then use it for cooking. Method of making the top soup: raw materials: 1 old hen, about 1500g, 500g pork belly, 500g pork lean meat, 500g pork ribs, 750g Jinhua ham, 30g ginger, 100g scallion, 15g dried tangerine peel and a proper amount of purified water. Method: 1? After the old hen is slaughtered, it is cleaned, and the internal organs are removed for other purposes. The chicken is put into a boiling water pot to drain the blood and then taken out; Pork belly, lean pork and pork ribs are all washed, and they are also put into a boiling water pot to drain the blood and then taken out; Soak Jinhua ham in warm water for about 1 hour, scrape and clean it, cut it into pieces, put it in a steaming basin, put 10 grams of ginger and 30 grams of green onions, beat them, steam them in a cage, take them out, and pick out the ginger and green onions for later use. ２? Put the old hen, pork belly, lean pork, pork ribs and Jinhua ham together in a soup pot with bamboo grates, then add the remaining ginger and green onions, beat the dried tangerine peel, add purified water, boil with strong fire, skim the floating foam, simmer with low fire for about 24 hours, remove the residue, and filter the soup with gauze after air cooling. Matters needing attention when drying abalone with water: 1? After the abalone is soaked and cleaned, it must be made with casserole and casserole, so as to maintain the delicacy of abalone. ２? The bottom of casserole and casserole must be padded with bamboo grates to prevent abalone from boiling and burning. ３? When stewing abalone, you must use a small fire to avoid the soup overflowing and burning dry. ４? The time for soaking, stewing and stewing abalone must be enough, so as to make abalone swell and soften. ５? The preparation of top soup is one of the key processes in the processing of dried abalone, and the quality of top soup affects the success or failure of abalone processing to some extent. Therefore, when making top soup, first, it is necessary to soak the blood of raw materials, second, it is necessary to cook for enough time, and third, it is necessary to filter the soup.