Materials

8 abalone, 0.5 hen, scallop, ham, sugar, green onion, ginger, cornstarch

Methods

1. Soak the eight dried abalone in water for 48 hours. The water should be changed constantly. Soak well after washing (there is a place like sand mouth to lift off).

2. Pour boiling water to cover and simmer overnight. Then take a casserole into the abalone hen half or a flying water. If you are not afraid of the trouble you can first boil out the chicken soup and then do. I am lazy. A large piece of pork skin (first flying water).

3. A handful of scallop, a few slices of ham. Adequate sugar ginger scallions add enough water to boil and turn to a small fire to simmer. On five hours off the fire. Once put enough water. Do not add water in the middle. Otherwise the abalone sauce will not be thick. There is no need to add salt. Scallop itself is salty. The more you cook it, the more salty flavor will come out naturally.

4. Turn off the fire after the abalone in addition to the material residue fish out. Abalone will stay in the casserole put one night (casserole insulation. So be sure to use the casserole to do).

5. The next day add oyster sauce and cook for another two hours (if your scallop is not salty enough you can add some salt). If you are not in a hurry to eat turn off the heat and then simmer.

6. Wait for the third day and then open fire to boil ten minutes after the fire. Repeatedly for a few days this abalone want to not delicious are difficult. Eat the juice thickened with cornstarch on top.