I don't know whether your abalone is made in China or imported. Generally speaking, it's easier to make imported abalone because of the difference of abalone varieties. Generally, it's difficult to make abalone by putting it on the road at room temperature and changing the water twice or three times a day. Pay attention to the utensils used for making abalone. Wash them with detergent first, and they can't be oily. Otherwise, the abalone will gradually rot in the making process. Generally, it takes about 4 days in summer and 6 to 7 days in winter to make it feel that the whole abalone has been soaked by hand. Add chicken soup (or stew it directly with chicken) because abalone itself is tasteless. Remember to wash your hands frequently before changing water, because there will be grease on your hands.