To make abalone porridge, soak 3 cups of glutinous rice overnight, and if you don't have time, soak it for at least 2-3 hours. After washing the glutinous rice, pour water and soak it, and drain it with a sieve.

Wash abalone in thin salt water

The abalone shell will be boiled in the broth, so wipe it clean with a toothbrush. Wipe the edges of abalone flesh with a toothbrush to make it clean. Rinse in a couple of more clear water.

Separate abalone with a spoon. Use a spoon because it is dangerous to use a knife. Then the abalone will fall off.

Abalone teeth are hard in the red area, and you can easily remove them if you remove them with scissors.

Slice the abalone thinly. You can cut it a little smaller, but I cut it a little big because I wanted to eat it with volume at home. You need to add abalone intestines to make delicious abalone porridge, so save it separately.

Boil 5 abalone shells in 12 cups of water for about an hour. This broth deepens the taste. Reduce the heat to high until it boils, and when it boils, lower the heat to low with the lid closed and bring to a boil.

Put 1 tablespoon of sesame oil in a pot and stir-fry abalone for 30 seconds. And stir-fry the soaked glutinous rice until golden.

Add 9 cups of abalone broth and boil it over high heat, and when it starts to boil, stir it more than 200 times in one direction for 10 minutes.

It looks like glutinous rice is cooked and spread out.

When the water almost seeps in, pop the abalone intestines in the strainer and put them in.Boil for another minute

It's a complete abalone porridge. You can season it right before you eat it.

Chop chives and chop carrots.