2. Material: shredded radish100g, 5 pieces of perilla leaves.

3. Seasoning: edible powder 10g, swastika sauce 50g, Japanese mustard 10g.

4. Frozen abalone juice: clear soup 2000g, Lin Wei1000g, Japanese thick soy sauce 600g, Japanese sake 700g, fish eye essence 200g, concentrated chicken juice 200g, monosodium glutamate150g, refined salt150g and sugar/kloc.

5. Now shell the abalone, marinate it with edible powder for 3 hours, then rinse it with water 1 hour, brush off the black film, set it in hot water at 80℃, take it out and brush it again, and cut off the abalone mouth for later use.

6. Mix the seasoning of frozen abalone juice, steam it in a steamer with steam at 80℃ to 90℃ for 2 hours, take out the abalone, let the abalone and abalone juice cool naturally, and then put the abalone and abalone juice together in the refrigerator 12 hours.

7. When eating, cut the abalone vertically, slice it with a shaking knife and put it on a plate with mustard and soy sauce.