1, ingredients; scallop 250g, tofu 100g, salt 10g, green onion 30g, ginger 15g, cooking wine 5g, 800g of stock, chicken 5g.

2, scallop diced clean, soaked in salt water for 30 minutes.

3, green onion and ginger shredded spare!

4, put the oil in the pot, the oil is hot 6 into the time to put the ginger burst flavor, in the scallop diced down to dry water!

5, look at the stir-fried flavor slightly dry when poured into the soup, high heat boil!

6, after boiling the cut tofu put in, cook together!

7, high heat to low heat simmer for 5 minutes!

8, add chopped green onion and chicken essence when you start the pot!

9, scallop diced tofu soup needs to be eaten while it is hot, the flavor changes when it is cold.