Materials

100 grams of mussels, 200 grams of seaweed, 400 grams of winter melon, 10 milliliters of wine, 10 grams of refined salt, 3 grams of monosodium glutamate, 1 knot of green onion, 2 slices of ginger, 40 milliliters of vegetable oil.

Practice

The mussels will be softened with cold water, remove all the sand and hair, put in a casserole dish, add a little water, Shaoxing wine, green onion knots, ginger slices, cook on medium heat until crispy, kelp cut into 3 cm long in the shape of a diamond. Winter melon peel and seeds, wash, cut into 3 cm long, 1 cm wide and thick pieces. Frying pan on the fire, scooped into the soybean oil burned to fifty percent hot, into the winter melon, kelp stir-fry for 2 minutes, into the boiling water, cook with high heat for half an hour, and then into the tamarind and the original broth, cook with high heat for 15 minutes, to be rotten when the melon, into the salt, monosodium glutamate, loaded into the bowl of soup that is complete.