Green Abalones: these species of abalone is characterized by their relatively thicker and heavier body and the quality of their meat is firm and fleshy; and
Yellow Abalones: these species of abalone is characterized by their relatively thinner and lighter body and the quality of their meat is generally poorer and tougher.
Recipe for cooking Dry Abalones:
- Immerse and soak the Dry Abalones in clear water for 2 full days and nights. In the midst of the soaking, change the clear water every 4 to 5 hours.
- After soaking for the above duration, if the cores of the Dry Abalones are still hard, continue to immerse the Dry Abalones in clear water and raise the temperature the clear water to boiling point, after which turn off the fire and allow the clear water to cool to room temperature. If the cores of the Dry Abalones are still hard after the boiling process, repeat the boiling process until the cores of the Dry Abalones are become soft.
- Clean the Dry Abalones again in clear water, while taking special care to clean out the intestines and the chrysanthemums shaped lip edges for sand particles.
- Prepare and clean the required other ingredients, being old hen, chicken feet, lean meat laced with fatty meat, pig ligaments, pork ribs etc.
- Prepare iron pot or clay pot by placing bamboo mat at the bottom of the pot to prevent charring the pot’s bottom. Place the required other ingredients, being old hen, chicken feet, lean meat laced with fatty meat, pig ligaments, pork ribs etc into the pot. Then, place the Dry Abalones into the pot followed by clear water until the water level covers all the Dry Abalones and ingredients. After that, place a little rock sugar into the pot. Take note that when cooking Dry Abalones, salt and soy sauce must never be used to prevent the Dry Abalones from hardening.
- Use big fire to cook the pot of Dry Abalones and ingredients to boiling point before changing to small fire to achieve a consistent small boil or simmer. Maintain this simmering for 18 hours before switching off the fire. After another 12 hours, extract the cooled Dry Abalones from the pot and cut up the Dry Abalones when cold so as to ensure that the sweetness of the Dry Abalones is released from the flesh.
- Use the resultant soup and gravy from the pot to heat up the cut Dry Abalones, at the same time, add the necessary flavoring. After that, the Dry Abalones can be served from consumption.