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 clean it. 2? Put abalone in a casserole with bamboo grates at the bottom, add water, bring to a boil with high fire, and simmer slowly 10 hour. 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 casserole, put a bamboo grate on the bottom of the pot, then put the abalone neatly on the bamboo grate, add the broth, boil it with high fire, then stew it for about 24 hours until the abalone is completely swollen and soft, and then use it for cooking. Making method of the top soup: raw materials: old hen 1 each, about1500g, pork belly 500g, pork ribs 500g, Jinhua ham 750g, ginger 30g, green onion100g, dried tangerine peel15g. Method: 1? After the old hen is slaughtered, it is cleaned and its internal organs are removed for other purposes. Put the chicken in a boiling water pot, drain the blood and take it out; Pork belly, lean pork and 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 it clean, cut it into pieces, put it in a steaming basin, add10g ginger and 30g scallion, beat it evenly, steam it in a cage, take it out, and pick out ginger and scallion for later use. 2? Put the old hen, pork belly, lean pork, ribs and Jinhua ham together in a soup pot with bamboo grates, then add the remaining ginger and green onions, break up the dried tangerine peel, add purified water, boil with high fire, skim the floating foam, stew with low fire for about 24 hours, remove residues, and filter the soup with gauze after cooling. Matters needing attention when sending abalone in water: 1? After the abalone is soaked and cleaned, it must be made in casserole and casserole to keep the abalone delicious. 2? Casseroles and casseroles must have bamboo grates at the bottom 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 dried abalone processing, and the quality of top soup affects the success or failure of abalone processing to some extent. Therefore, when making top-grade soup, firstly, you need to soak the blood of raw materials, secondly, you need to cook for a long time, and thirdly, you need to filter the soup.