working methods

1. Soak eight dried abalone in clean water for 48 hours. Constantly changing water on the way. Wash it after soaking (if there is something similar to a sand mouth, pull it off).

2. Pour into the boiling water cover and stew for one night. Then take a casserole and add half an old abalone hen or a little water. If you are not afraid of trouble, you can cook chicken soup first. I am lazy. A large piece of pigskin (water first).

3. A handful of scallops and some slices of ham. Add appropriate amount of sugar, ginger, sliced onion, and bring to a boil, then turn to low heat. Turn off the fire for five hours. Add enough water at a time. Do not add water in the middle. Otherwise, the abalone juice will not be strong. No need to add salt. Scallops themselves are salty. The more you cook, the salty taste will naturally come out.

4. Remove the residue except abalone after turning off the fire. Put the abalone in the casserole overnight (the casserole keeps warm, so be sure to cook it in the casserole).

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 and stew.

6. Wait until the third day, and then turn off the fire after cooking for ten minutes. This abalone tastes terrible after repeated for a few days.