Raw materials: 100 grams of dried shiitake mushrooms, scallop, celery 50 grams each, green and red bell peppers, 80 grams of cilantro, onions, 50 grams of onions, 500 grams of fish bones, 50 grams of ginger, 50 grams of carrots, 5,000 grams of water. Seasonings: Knorr Fresh Dew 200 grams, 500 grams of soy sauce, 90 grams of fish sauce, 100 grams of dark soy sauce, 350 grams of monosodium glutamate (MSG), 250 grams of sugar, pepper, a little sesame oil, 1000 grams of salad oil, 125 grams of chicken powder. Practice: 1. Fry the fish bones with salad oil dry, blanch to remove oil. Add 5kg of water to a soup pot, add dried mushrooms, scallops, fried fish bones, and cook until half of the soup is left, then add 50g of cilantro, onions, carrots, scallions, ginger, and celery and cook until fragrant and remove from the pot. 2. Bring the soup to a boil, add fresh dew, soy sauce, fish sauce, soy sauce, monosodium glutamate, sugar, chicken powder and bring to a boil, then add a little pepper and sesame oil. 3. green and red bell peppers, cilantro into the soup soak for 2 hours until cool, canned refrigerated. Delicious tips: fish bone blanching time should not be too long, no oil can be. Soup to be boiled from 5 kg to 2.5 kg, put the seasoning to be fully boiled.