Treatment method:1.Soak abalone in cold water for 48 hours.

2. Take it out and soak it in boiling water for one night to let it stretch naturally and return to its original state.

3. Wash the dried abalone around and remove the sand completely, otherwise it will affect the taste and quality of abalone. 4. After washing, add water without abalone, put it in a steamer and steam it over high fire 10 hour.

5. Add abalone, old hen, pork chop, pig oil and sugar, ginger onion and other materials into the casserole; Slow stew 12 hour (steamer or electric steamer can also be used, but the casserole has heat preservation function, so the effect is the best) and then warm for one night. 6. After taking it out the next day, add the original juice and oyster sauce to the whole slow cooker 1.5 hours, and you can taste the delicious abalone with excellent taste.

Braised abalone: raw materials: dried purple abalone, old hen, clean ham, scallop, grilled shark's fin soup, scallop soup, white sugar, refined salt, soy sauce, cooking wine, starch, chicken oil, etc.

Practice: 1. Prepare dried abalone with water, add chicken, ham and scallops, simmer for 3 hours on fire, take out abalone, and let the original soup pass through Luo for later use; 2. Put the abalone on a flower knife and cut it into pieces with a thickness of half a centimeter; Put 100g of the original soup of braised abalone, the soup of grilled shark's fin and the soup of dried scallops into a two-ear pot, bring to a boil, add abalone slices, boil for10 minute, add seasonings such as white sugar, refined salt, soy sauce and cooking wine, mix with starch to make a thick juice, and add a little chicken oil before taking out.