1, old duck soup with dried scallops and white gourd. Ingredients: 500g of small white gourd, 20 scallops, half old duck, pork tenderloin 1 50g, 5g of dried tangerine peel, salt1teaspoon, and 2000ml of clean water. Wash scallops and soak them in warm water for 2 hours. Wash the small wax gourd with skin, cut and remove the winter melon seeds inside, and cut the wax gourd into thick slices about 5cm. Wash the old duck, remove the internal organs and duck head and tail, and cut the duck into large pieces. Pork tenderloin and dried tangerine peel are also washed for use. Pour clear water into the pot, boil over high fire, add the duck pieces, blanch for 3 minutes, then take them out, and rinse 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 water into it, add duck pieces, wax gourd pieces, pork tenderloin, swollen scallops and dried tangerine peel, heat and boil over high fire. If there is any floating foam after boiling, skim it off with a spoon, cover it, and cook it over medium and low fire for 2 hours. Add salt before eating.

2. Dictyophora and scallop soup. Ingredients: 50 grams of Dictyophora indusiata, 80 grams of Lentinus edodes, 25 grams of Yaozhu, 5-6 auricularia auricula, 1 tablespoon of miso, and proper water and edible salt. After cleaning Yaozhu, soak it in cold water for 10 min. After soaking Auricularia auricula, remove its pedicel and tear it into pieces for cleaning and reserving. Dictyophora dictyophora is soaked in warm salt water for 20 min. After washing Lentinus edodes, cut it into small pieces for reserving. Change the water in the fish tank for 2-3 times during the whole process of soaking Dictyophora indusiata. In addition, be careful about extrusion molding, cut off a part of the net structure at the tail end and top fan of the fungus, and save only a part of the milky white mushroom in the middle; Add water to the pot, pour the diced mushrooms, auricularia auricula and soaked Yaozhu into the pot to boil, add miso sauce, stir in the soup and boil, and turn to slow fire until miso is completely combined in the juice; Pour the solved dictyophora into the soup, turn to slow fire and cook for ten minutes, then turn off the fire and eat without adding additional edible salt.

3, scallop radish keel soup. Ingredients: radish, main keel, yaozhu, ginger slices, rice wine, salt and white pepper. Wash Yaozhu with water, peel and slice radish. Clean the main keel, put cold water after the pot is hot, put rice wine after boiling, blanch the main keel, remove it, and wash off the foam. Put proper cold water in 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 put salt and white pepper seasoning when taking out of the pot.