Dried abalone: soak it in warm water or cold water for 12 hours, wash it repeatedly after changing the water, and put it in an aluminum bucket or aluminum pot (2-3 bamboo grates should be placed at the bottom of the bucket or pot, and the water should be wide to prevent the bottom of the pot) for one day and night. When it is soft, that is, the edge of abalone is easy to tear off, put it in a warm water basin (the original soup is reserved. Remove the edge and mouth), wash it again and put it in the original soup to continue cooking until it is cooked thoroughly (if it is urgent, add alkali to the water for the second cooking, and add 20 grams of alkali to every 5 kilograms of dried abalone). The abalone is cooked, and after the soup is cool, it is stored in the refrigerator; If there is no refrigerator, it can be placed in the original soup and boiled once a day.

2. Soak the fresh abalone: firstly, wash it with cold water for several times, clean the black film on the surface and remove the mouth on the edge of the abalone (there is a black substance in the mouth), then put it in a aluminum pot or aluminum bucket (with 2-3 bamboo grates under it), boil it in wide water for 6-7 hours, take it out and put it in warm water, and remove the edge of the abalone to use. For urgent use, add a little alkali when cooking, and the cooking time depends on the tenderness of abalone.