1, materials: 1 block of tofu, 1 bowl of fresh scallops, dried fungus moderate; 1 section of green onion, 2 slices of ginger, 2 spoons of cooking wine, 2 spoons of white wine, 1 spoon of salt, 1 spoon of sugar, a few drops of rice vinegar.

2, cut the tofu into small cubes, and then into the boiling water blanching, cooking for a few minutes until the color of the soup yellow can be fished out for use.

3, fresh scallop meat and cold water together in the pot, boil over high heat for 1 minute to turn off the fire, while the pot is open in time to skim the foam.

4, the scallops out, the soup filtered into a bowl to be used, the impurities removed.

5, the fungus in advance with warm water soaked and washed to be used.

6, hot oil in the pot, put onion and ginger popping flavor, and then pour into the soup cooking scallops.

7, and then put the tofu, scallops, fungus, and add seasoned cooking wine, white wine, salt, sugar.

8, high heat to boil and then turn to medium heat and simmer for 4-5 minutes.

9, until the soup is slightly thick, and fresh flavor overflowing, a few drops of rice vinegar into the mix can be turned off.