1. For the first week, soak the dried abalone in water and change the water twice a day for one week until the dried abalone becomes soft and elastic
2. On the last night of the first week, start cooking the ribs soup until about 24 hours later the next night, strain out the ribs soup for later use.
3. After the local chicken has been in the blood water, put it in a casserole, add half of the water, and sea rice (the sea rice can be replaced with scallops, our house has no scallops)
4. Add the ribs soup and ginger slices prepared in advance. Put dried abalone slices into the pot, turn on the heat automatically, and the soup will be ready after 24 hours
5. Take out the dried abalone slices and braise them with eryngii mushrooms. At this time, the dried abalone will be very Q and very springy, and it is a perfect match to stir-fry with Pleurotus eryngii! The soup can be drunk at any time. If it is too thick, it can be preserved and used for cooking and adding to other soups to taste.
