Treatment method:

1.Soak abalone in cold water for 48 hours.

2. Take it out and soak it in boiling water for one night to let it stretch naturally and return to its original state.

3. Wash the dried abalone around and remove the sand completely, otherwise it will affect the taste and quality of abalone.

4. After washing, add water without abalone, put it in a steamer and steam it over high fire 10 hour.

5. Add abalone, old hen, pork chop, pig oil and sugar, ginger onion and other materials into the casserole; Slow stew 12 hour (steamer or electric steamer can also be used, but the casserole has heat preservation function, so the effect is the best) and then warm for one night. 6. After taking it out the next day, add the original juice and oyster sauce to the whole slow cooker 1.5 hours, and you can taste the delicious abalone braised in brown sauce with excellent taste.

Features: thick juice, fresh taste, soft and tender.

Raw materials: dried purple abalone, old hen, clean ham, scallop, grilled shark fin soup, scallop soup, white sugar, refined salt, soy sauce, cooking wine, starch, chicken oil, etc.

Method: make dried purple abalone with water, add chicken, ham and scallop, simmer for 3 hours on fire, take out abalone, and let the original soup pass through Luo for later use; Spoon the abalone with a flower knife, and then obliquely cut it into pieces half a centimeter thick; Put100g of the original soup of braised abalone, soup of kao shark's fin and scallop soup into a two-ear pot, bring to a boil, add abalone slices, boil for10min, add seasonings such as white sugar, refined salt, soy sauce and cooking wine, mix with starch to make a thick juice, and add a little chicken oil before taking out. Abalone, crane and duck soup with angle snail.

Ingredients: 60 grams of dried abalone slices, six to eight horned snails, five quails, 300 grams of lean meat and two slices of ginger.

Ingredients:

How to do it:

(1) Soak dried abalone slices in clear water for about one hour. (2) When buying snails, ask the seller to knock off the shell and cut off the tail. (3) Rub the snail meat with a little salt and wash it.

(4) Quails should be sold on behalf of the executioner, their internal organs removed, their feet cut off and washed.

(5) Boil a proper amount of water, put down a slice of ginger, put abalone slices, horned snails, quail and lean meat in the pot and cook for five minutes, then take them out and wash them.

(6) Put 12 cups or an appropriate amount of water into a pot and bring to a boil. Add abalone slices, quail, hornworm, lean meat and ginger to boil, and simmer for three and a half hours. Season with salt.