6 dried abalone, half old hen, Jinhua ham 1 50g, trotters1piece, 20 scallops, oyster sauce, 30g braised soy sauce, 20g cooking wine, 50g corn starch, onion, ginger, broccoli and white rice.

Authentic abalone fishing practice:

1. Soak the dried abalone in cold water for 24 hours to make the abalone stretch slightly.

2. Brush the abalone with a clean brush, change the water and put it in the pot.

3. Cover, turn the fire to low heat 10 minute, and turn off the fire.

4. Leave it alone. Soak the abalone in a boiling water pot for 24 hours, then change the water and boil it again. Turn off the fire after 10 minutes.

5. Continue to soak for 24 hours, and repeat this step until the abalone is stretched, soft and completely soaked (the time varies according to the size of the abalone, and I soaked it for 5 days this time).

6. Wash the soaked abalone thoroughly and remove the internal organs for later use.

7. The old hen and pig's trotters are chopped into large pieces, and the water is reserved.

8. Slice Jinhua ham and soak it in water for 2 hours to soak out excess salt.

9. Put the cooked chicken nuggets, trotters, Jinhua ham, scallops, and finally abalone into the big casserole, and fill it with water to start stewing (the water should not exceed all the ingredients).

10. Boil the casserole, add onion, ginger, oyster sauce, braised soy sauce and cooking wine, simmer for 3 hours, turn off the fire, and put the whole pot in the refrigerator after it is completely cooled.

1 1, take it out the next day, continue stewing for 3 hours, turn off the fire, and repeat the above steps until the abalone is fully softened (the stewing time is also different according to the size of the abalone, and I stewed it for 4 days this time).

12. After stewing, remove the meat residue and keep the abalone for later use.

13. Filter the remaining soup and discard the meat residue (if there is a lot of soup, you can pour it into an open pot with a thick bottom and boil it over high fire until the soup is concentrated to about 500-600g).

14, corn starch is mixed with a small amount of water, added to the soup, and quickly stirred evenly to make the soup thick, and the abalone juice is ready.

15. Wash the rice, put it in the pot, and steam the white rice as usual.

16. Wash broccoli, break off small flowers and blanch in boiling water.

17, rice in a small bowl, buckle in the plate, surrounded by blanched broccoli.

18, put the abalone on, and then pour the abalone juice on the abalone.