Ingredients: 100 grams of large abalone in shell, appropriate amounts of ham, bamboo shoot slices, cabbage sum, mushrooms, stock, salt, monosodium glutamate, oil, green onion, and ginger. Preparation method: 1. Wash the big abalone, remove the original shell and blanch it, cut a flower knife on the front of the body, put it in a soup bowl, add clear soup, green onions and ginger, steam it in a basket, and put the abalone shell on a plate. 2. Cut ham, bamboo shoots, cabbage and mushrooms into small elephant eye slices, blanch and set aside. 3. Pour the soup into the pot, add abalone and seasonings, simmer until rich and thick, thicken the soup, pour in oil, place the abalone in its original shell, pour over the gravy and it's done. Features: Fresh and mellow taste, soft and waxy abalone. Fresh abalone is live abalone. For this kind of fresh abalone, after scrubbing its shell with a brush, scoop out the whole abalone meat, cut off the hard tissue in the middle and around it, and clean the attached mucus with coarse salt. After cleaning and processing, live abalone generally does not need to be deliberately cooked to taste excellent flavor. Among them, the "shasimi" method is more common to eat it raw, and there are also whole abalone.

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