2. Prepare main ingredients: fresh shrimp, fresh clams and fresh scallops; Accessories: pumpkin, old tofu, mung bean, onion and garlic; Seasoning: salt, cooking wine, vinegar and black pepper.

3. Cook the three main ingredients in a pot with water, then take them out, peel them, and rinse the meat with clear water for later use.

4. Peel and cut the pumpkin, and cut the old tofu for later use.

5. Heat the wok and add a small amount of peanut oil. When the oil is hot, put the onion and minced garlic into a wok, add the diced pumpkin and stir-fry until 70% to 80% ripe.

6. When cooked, pour in diced tofu, shrimps, razor clams and scallops, stir well, then pour in a proper amount of water (the amount of water is equal to the raw materials in the pot), add salt, cooking wine and vinegar, and then simmer with medium and small fire until the raw materials taste. When the soup thickens, sprinkle with green beans and black pepper and mix well, then put it in the soup plate.