200 grams of scallop, 200 grams of flower shell, 250 grams of bean bag, one carrot, one potato, three green onions, one section of shallots, 50 grams of four meat and bone soup of black fungus, two packets of ginger, one piece of salt and a tablespoon.

1. I bought frozen scallops, fresh ones are better.

2. The flower nails are also frozen. Let them thaw naturally and then wash them.

It takes a long time for scallops to thaw, so I removed the plastic packaging. When cleaning, you must remove the black substance like this. This is scallop sandbag. Not edible.

4. The brown gill net in the middle must also be removed. The yellowish substance is the skirt of scallop. When the meat is old, you can go or not. The hotel has a dish called sand teacup skirt, which is made of this. It is a rare dish to accompany with meals.

5: Wash carrots and cut them into 2 cm long pieces for later use.

6. Use utensils to make carrots into plum blossom patterns. Excess carrots are cut into blocks for later use.

7: Wash the potatoes and cut them into triangular pieces for later use.

8: Soak the black fungus one hour in advance and wash it for later use.

9: Ginger peeled and sliced for use.

10: Prepare a section of green onion to increase the flavor of the dish (after eating it, I realized that it is unnecessary to add this section of green onion as usual, because the smell of the stone soup is enough to eliminate the fishy smell of scallops).

1 1: Wash the bean curd with clear water for later use.

12; Put all the materials into the teapot in turn.

13: here comes the protagonist who can make this soup delicious. This is the box of stone bone soup.

14: I used two small packets of meat and bone soup.

15: I deliberately poured them into a transparent bowl. Take a look. Crystal clear is very attractive.

16: finally, add the flower shell and scallop, then add the shallot knot, and you can heat it at high temperature with electricity. After boiling, turn to low temperature and cook for four hours.

17: Finally, pour in Shi Yunsheng Meat and Bone Soup diluted with drinkable purified water, and then electrify and heat at high temperature. After boiling, turn to low temperature and cook for four hours.

18.: I have to say that cooking soup with old soup is really delicious, time-saving and labor-saving, and delicious.

Crucian carp and radish soup is the most common tonic soup. Deep-fry crucian carp, and simmer until milky white. Rich and delicious, with crispy shredded radish, it's really warm.

2. Wash the crucian carp and dry it with kitchen paper. Shred onion and ginger.

? 3. Put oil in the pan, fry the crucian carp and take it out.

? 4. Stir-fry onion and ginger with the remaining oil.

? 5. Mix hot water and add crucian carp.

? 6. Stew to milky white, add salt and white pepper.

? 7. Add shredded radish and bring to a boil.

Tip 1. Crucian carp must be dried before frying, and must be fried to milky white.

? 2. Mix water with hot water, and it is easy to become milky white.

? 3. It's not bad to replace shredded radish with tofu, that is, crucian bean curd soup ... (Expand)