Abalones
Procedures:
(1) Soak the abalones in water for about 2 days (depending on their size) until they become soft, and change the water at least once every day.
(2) Thoroughly brush the dust off the abalone body and from the gaps on its edge with a toothbrush, cut off the "stalk" in its mouth, remove its bowels, flush it clean with water, and then set aside for later use.
(3) Place it into hot water with ginger, spring onion, and wine and boil for about 5 minutes. If not cook immediately, it should be chilled (at -4°C to -18°C) for storage and should be cooked and consumed within 1 week.
(4) Place the rehydrated abalone and seasoning ingredients (consisting of 1 old chicken, 605g pork ribs, 5 scallops, and some rock sugar) into a clay pot with a bamboo mat at the bottom, and then add boiling water to cover the ingredients.
(5) Boil over high heat for about 2 hours, turn the heat down to a simmer for 5 to 6 hours, and let it cool down a bit. Then turn the heat up to a boil for another 2 hours, and cook it until the abalone becomes soft, thick, smooth, and tender.
(6) When the soup becomes thick, add boiling water accordingly (so that the water just cover the ingredients. Avoid adding too much boiling water, to prevent the soup from becoming too watery). Then remove the abalone, and add broth and oyster sauce to thicken the soup.
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