The practice of abalone fishing for rice is to make milk soup with pig bones and pig feet. Filter to adjust the fresh salty taste. Heat the wok with lard (not too hot), add flour and stir well, then pour in milk soup (this step is called "white juice", and the ratio and temperature of oil, flour and milk soup can only be mastered through practice), boil it into thick soup, pour in sesame oil and put it into the casserole on site. When serving, each casserole is equipped with a gold-plated alcohol stove rack to ignite the solid alcohol in the alcohol stove. Each casserole is equipped with a small bowl of steamed Thai fragrant rice (with two fresh abalones on the surface) and a plate of coriander (coriander) leaves, which are added to the casserole by the guests themselves, boiled and served.