Fish glue (fish belly): raw cut and dried. After soaking in cold water for 8- 10 hour, wash it, switch to boiling water, cover the casserole for 3 hours, and the chopsticks can be inserted into the mouth of the blood basin. The soaked fish belly water must be kept clean. Follow-up: How many hours does it take to soak abalone? A: Dried abalone Dried abalone is dried with fresh abalone, which is a rare delicacy in seafood, and the quality of netted abalone in Aomori Prefecture of Japan is the best. Among the dried abalone, the net abalone ranks first, followed by the nest abalone and the best abalone. Dried abalone is suitable for whole grain cooking in slow casserole, and retains its delicious original flavor. Processing method: 1. Abalone is soaked in cold water for 48 hours. 2. Take it out and soak it in boiling water for one night, let it stretch naturally and restore to its original state. 3. Wash the dried abalone all around and remove the sand completely, otherwise it will affect the taste and quality of abalone. 4. After washing, add water without abalone, and steam in a steamer 10 hour. 5. Add abalone, old hen, pork chop, lard, sugar, ginger and other materials into the casserole; Slow stew 12 hour (can also be supplemented by steamer or electricity: dried abalone is dried by fresh abalone, which is a rare delicacy in seafood, and the quality of netted abalone in Aomori Prefecture, Japan is the best. Among the dried abalone, the net abalone ranks first, followed by the nest abalone and the best abalone. Dried abalone is suitable for whole grain cooking in slow casserole, and retains its delicious original flavor. Processing method: 1. Abalone is soaked in cold water for 48 hours. 2. Take it out and soak it in boiling water for one night, let it stretch naturally and restore to its original state. 3. Wash the dried abalone all around and remove the sand completely, otherwise it will affect the taste and quality of abalone. 4. After washing, add water without abalone, and steam in a steamer 10 hour. 5. Add abalone, old hen, pork chop, lard, sugar, ginger and other materials into the casserole; Slow stew 12 hour (steamer or electricity is also acceptable