1, old duck soup with white gourd and scallops. Ingredients: 500g wax gourd, 20 scallops, half old duck, pork tenderloin 150g, 5g dried tangerine peel, salt 1 teaspoon and 2000ml clear water. Wash scallops and soak them in warm water for 2 hours. Wash the small wax gourd with skin, cut off the wax gourd seeds inside, and cut the wax gourd into thick slices of about 5cm. Wash the old duck, remove the internal organs, duck head and tail, and cut the duck into large pieces. Pork tenderloin and dried tangerine peel are also washed and set aside. Pour clear water into the pot, bring it to a boil with high fire, add the duck pieces, blanch for 3 minutes, remove them, and rinse off the floating foam on the surface of the duck pieces with clear water. Pour out the water for scalding the duck. Wash the pan, pour in clear water, add duck, wax gourd, pork tenderloin, swollen scallops and dried tangerine peel, and bring to a boil. If there is foam after boiling, skim it off with a spoon, cover it, and cook for 2 hours with medium and low fire. Add salt before eating.

2. Zhusun scallop soup. Ingredients: 50 grams of Dictyophora indusiata, 80 grams of Lentinus edodes, 25 grams of Yaozhu, 5-6 pieces of auricularia auricula, miso 1 tablespoon, water and edible salt. After washing the Yaozhu, soak it in cold water 10 minute. After soaking the fungus, remove the pedicle, tear it into pieces and wash it for later use. Dictyophora dictyophora soaked in warm salt water for 20 minutes. Wash the mushrooms and cut them into small pieces for later use. During the whole process of soaking dictyophora, change the water in the fish tank 2-3 times. In addition, extrusion molding should be careful, cut off a part of the net structure at the end and top fan of auricularia auricula, and only keep a part of the milky white mushroom in the middle; Add water to the pot, pour diced mushrooms, auricularia auricula and soaked Yaozhu into the pot to boil, add miso sauce, add it into the soup, stir and boil, and turn to slow fire until miso is completely combined in the juice; Pour the dissolved dictyophora into the soup, simmer for 10 minutes, then turn off the fire and eat without adding extra edible salt.

3, scallop radish keel soup. Ingredients: radish, main keel, yaozhu, ginger slices, rice wine, salt and white pepper. Wash the scallop with clear water, peel and slice the radish. Clean the main keel, put cold water after the pot is hot, put rice wine after boiling, blanch the main keel, take it out and wash off the foam. Put a proper amount of cold water into the pot, blanch the main keel and ginger slices, and simmer for an hour or two after the fire boils. Then, put the radish pieces and yaozhu into the pot, turn to slow fire and stew for another 30 minutes after the fire is boiled, and season with salt and white pepper when taking out.