1, dry abalone first soaked in cold water for two days, and then soak in warm water until slightly up, and then clean, with two soups of 3,000 grams, add a little orange-red pigment and food powder boiled for about two hours and then fished out.

2, Jinhua ham, pork lean pork, pork skin, old chicken, chicken claws after flying water and clean, ginger, dry onion clean and pat, and shallots into the frying pan with deep-fried until dry incense, fish out of the folder into the bamboo mesh dad.

3, stainless steel bucket with bamboo chopsticks in the bottom, into the bamboo mesh fence, and then into the Jinhua ham, pork lean meat, chicken claws, pork skin and abalone, inject the remaining two soup, boil over a fierce fire, seasoned fly oil, Huadiao wine and the appropriate amount of icing sugar, cha-cha-sugar, dark soy sauce, chicken powder, cover the lid, boiled on a small fire for 8 to 10 hours, until the abalone hair through when it is fished out, penned out of the broth (at this time, about 8 kilograms left), filtered through gauze! After that is to get abalone juice.

4, the abalone juice into a container, cooled and stored in a cooler with a lid, for use at any time.