Ingredients: 8 abalone, 0.5 old hen, appropriate amount of scallop, appropriate amount of ham, appropriate amount of sugar, onion, ginger and raw flour.

Exercise:

1. Soak eight abalones in clean water for 48 hours. Change the water constantly in the middle, and then wash it after soaking (there is a place like a sand mouth that needs to be pulled out).

2. Pour it into boiling water and cover it overnight, then take a casserole and put half an old abalone hen or flying water. You can cook chicken soup first.

3, a handful of Yaozhu, a few slices of ham, the right amount of sugar, the right amount of ginger, and the right amount of onion, add water to boil, then turn to low heat, and turn off the fire after five hours. Put enough water at a time, don't add water halfway, otherwise the abalone juice will not be strong. No need to add salt. Yaozhu itself has salty taste. The more you cook, the salty taste will naturally come out.

4. After turning off the fire, remove the residue from the abalone and put the abalone in the casserole for the night (the casserole is insulated, so it must be made).

5. Add oyster sauce and cook for another two hours the next day (if it is not salty enough, you can add some salt). Turn off the heat before stewing.

6. Wait until the third day and cook for ten minutes, then turn off the fire. This abalone is difficult to repeat for several days. When eating, thicken the juice with raw flour and pour it on it.