(1) Ingredients: abalone, pork chop, pig oil, sugar, ginger, onion and oyster sauce.

(2) Soak abalone in cold water for 48 hours.

(3) Soak it in boiling water for one night after taking it out, and let it stretch naturally and return to its original state.

(4) Wash the dried abalone around and remove the sand completely, otherwise it will affect the taste and quality of abalone.

(5) After washing, add water without abalone, put it in a steamer and steam it over high fire for 10 hour.

(6) Add abalone, old hen, pork chop, pig oil and sugar, ginger and onion into the casserole; Slow stew 12 hour and then warm for one night.

(7) 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.

2. Braised live abalone

(1) raw material: live abalone; Ingredients: old chicken, old duck, spine, ham, onion, ginger, abalone sauce, soup, chicken juice, chicken powder, cooking oil, salt, chicken oil and wet starch.

(2) Slaughter the live abalone to remove the internal organs, and brush the remaining meat with a toothbrush.

(3) Take the chicken and duck bone pieces at the bottom of the casserole and add soup, put the cleaned abalone on it, and boil it over medium heat.

(4) Simmer for 8-9 hours with low fire, and dish the stewed abalone.

(5) Add soup and seasoning to another pot, adjust the taste and color, thicken the abalone with raw flour and add bright oil, and serve.

3. Braised old hen with abalone

(1) Ingredients: old hen 1 only about1500g, pork belly 500g, lean pork 500g, pork ribs 500g, Jinhua ham 750g, ginger 30g, scallion100g, dried tangerine peel/kloc-0g.

(2) After the old hen is slaughtered, it is cleaned, the internal organs are removed for other purposes, and the chicken body is put into a boiling water pot to remove the blood and then taken out.

(3) Wash pork belly, lean pork and pork ribs, and then put them in a boiling water pot to drain the blood and take them out.

(4) Soak Jinhua ham in warm water for about 1 hour, scrape and clean it, cut it into pieces, put it in a steaming basin, put in ginger10g, and break it, steam it in a cage, take it out, and remove the ginger onion for later use.

(5) Put the old hen, pork belly, lean pork, pork ribs and Jinhua ham into a soup pot with bamboo grates.

(6) Add the remaining ginger and scallion, break the dried tangerine peel, add purified water, boil with strong fire, skim the floating foam, simmer with low fire for about 24 hours, remove the residue, air cool and filter the soup with gauze.