(1) Soak the abalone overnight with frozen water.

(2) Boil a pot of hot water, put a bamboo mat on the bottom, put the abalone down, cook for 5-10 minutes, turn off the heat, cover tight and bake until the water cool down.(repeat 2 to 3 times)

(3) Use a toothbrush to brush the side of the abalone clean and remove the internal organs.

(4) After cleaning the pot, on the bottom of the bamboo pad, put about 0.5kg pork brisket on the bottom, put the abalone in the middle and then put an old chicken on the surface, and a small piece of orange peel. Add water over the chicken (no more, no less).

(5) Cook on high heat for 15 minutes (add hot water when needed), then cook on low fire for 6-8 hours (add hot water when needed) (the time needed depending on the size of the abalone) (this can be done in several days, as long as you have enough time to process).

(6) Use chopsticks to test whether the abalone has soft body.

(7) if the abalone is not soft, repeat step 5 until soft.

(8) one hour before eating, add a small piece of Jinhua ham and rock sugar and bring to the boil over a high heat (for decreasing water content and as sauce).

(9) take the abalone, put it on a plate, remove oil from the surface, put the sauce or clear soup in a wok, boil the abalone, add a little oyster sauce (if it is not salty enough, add light soy sauce; if you want it sweet, add a little rock sugar), boil and add the sauce.

Note: Don’t let the abalone to come into contact with salt before putting in the ham. Otherwise, the abalone will be hardened. Starting from step7, don’t use lots of water to boil the abalone, otherwise the taste of abalone will be lost.

If you want the heart of the abalone to be sugary, 3 hours before consumption, take the abalone out to rest for 1 to 2 hours.