Dried abalone is made by air-drying fresh abalone. It is a rare delicacy among seafood. Among them, the quality of abalone from Aomori Prefecture in Japan is the best. Scrub the abalone shell with clean water to remove any dirt; remove the dirty and adhering parts of the abalone meat, wash it with clean water and cut it into slices. Add the prunella vulgaris and lean pork, put them into the water that has been boiled over high heat, switch to medium heat, continue to simmer for about 3 hours, season with a little salt, and you can eat the meat with the meal, drink the soup.

Abalone is one of the most valuable marine treasures and is known as the "soft gold" of the ocean because of its extremely high nutritional value. Dried abalone is as hard as stone. Soaking is a necessary step before cooking dried abalone. The method of soaking dried abalone is to use cold water and warm water repeatedly, and change the water frequently. If this time is longer, you can put it in the refrigerator to soak, and then put it into a casserole to cook lightly. Before cooking, use a casserole without oil or salt. This method maintains the delicious flavor. Then put it in a casserole, add onions, ginger, cooking wine and water, simmer on low heat for about three hours, soak for about four hours, and it's ready. Although it's a little more troublesome, it stays green and pollution-free.

Soak the dried abalone in cold water for 4 hours, then soak it in hot water at about 60°C for 4 hours, then change the water and put it in a pot and cook it on low heat. After it boils, take it out and set it aside immediately. Pour into a basin of cold water. Repeat this several times until the abalone swells. The protein content in dried abalone is extremely high, up to 40%, and it is rich in 8 kinds of amino acids necessary for the human body. It also contains more nutrients such as calcium, iron, iodine and vitamin A. Dried abalone is rich in globulin and also contains a component called "baosin", which can destroy essential metabolic substances of cancer cells.

Put the soaked abalone into a pot, add pure water and bring to a boil over high heat. After boiling the pot, cook for another half an hour. If the abalone is still very hard at this time, you can cook for an additional quarter of an hour. Turn off the heat, cover the pot, and let it sit for about 6-8 hours. When the weather is hot, the time can be shortened to avoid the abalone from spoiling. Then fish out the abalone and proceed to the next step.