1. Soak the dried abalone in cold water for two days, then soak it in warm water until it rises slightly, then clean it, use 3000 grams of two soups, add a little orange pigment and cooking powder, and take it out for about two hours.

2. Wash Jinhua ham, lean pork, pigskin, old chicken and flying chicken feet, wash ginger and dried shallots, fry them in oil pan and shallots until they are dry and fragrant, then take them out and put them in a bamboo net.

3. Put the bamboo chopsticks in the bottom of stainless steel barrel, put them in a bamboo basket, then add Jinhua ham, lean pork, chicken feet, pigskin and abalone, inject the remaining two kinds of soup, boil with high fire, add flying oil, carved wine, appropriate amount of rock sugar, soy sauce and chicken powder, cover, and cook with low fire for 8 to 10 hour until the abalone is thoroughly cooked.

4. Put the abalone juice into a container, cool it, cover it and store it in the refrigerator for ready use.