Cooking Steps

1. 

   Step1:First, soak the abalone for three days. Brush the abalone clean. Remove the filth from the fish mouth. Change more water and put it in the refrigerator. Otherwise, it will stink easily. If it's soft, it'll almost come out of the water. Put out the fire and cover the abalone and simmer for a whil

2. 

   Step2:It's recommended to use an electric cooker. Because it takes a whole day to cook the soup. The electric cooker can be used without watching the fire. The stewed soup will not lose water. If you keep watching the fire, add water, be afraid of burning. If you burn the soup, you can't use it

3. 

   Step3:Spread ginger slices first, then put fat pig paste. The purpose is not easy to stick the bottom and scorch. You can buy large fat oil. I cut off the pork slices. The effect is the same

4. 

   Step4:Then put the pork with bones. Cut it according to the size of the pot

5. 

   Step5:Chicken feet increase collage

6. 

   Step6:Put the abalone out of the wate

7. 

   Step7:Cut the chicken into pieces and spread it on the top. Then put some ginger and scallion to make the bottom of the soup. I boil it for four hours in the morning, turn off the power and let it simmer for another two hours. In the afternoon, turn on the power and simmer for another three hours

8. 

   Step8:At this time, the bottom of the soup is basically ready. Add Jinhua ham to hang the flavor. Boil for another half an hour. Jinhua Ham needs to be put last, because the abalone will shrink if you put it early

9. 

   Step9:Take all the dregs out of the soup. The meat that has been boiled for a day can't be eaten. Then filter the dregs and put them into the pot that is ready to be boiled

10. 

    Step10:Add abalon

11. 

    Step11:Add oyster sauce, soy sauce and sugar. The taste is controlled by yourself. You can't add too much at once. Because it's salty. Turn on the small fire and simmer slowly. Don't take too much soup, because you need to fish rice. My high soup has been filtered out to be thick and doesn't need to thicken

12. 

    Step12:Japanese auspicious abalone. It's a little bit more expensive. It's not as big as South Africa's foam hair, but it's a little softer and sweeter

13. 

    Step13:South African abalone. It's thick and big after soaking. It's the best treat. It's cost-effective

14. 

    Step14:Select in seafood sho