Tofu 100g

Salt 10g

Onion 30g

Ginger 15g

Cooking wine 5g

Soup 800g

Chicken essence 5g

1

Wash diced scallops and soak them in salt water for 30 minutes.

2

Shred onion and ginger for later use!

three

Put the oil in the pot. When the oil is 60% hot, put the ginger to smell, and then put the diced scallops to dry the water!

four

Look at the stir-fry and pour the broth when the fragrance is slightly dry, and the fire will boil!

five

After boiling, put the cut tofu in and cook together!

six

Turn the big fire into a small fire and cook for 5 minutes!

seven

Add chopped green onion and chicken essence when cooking!

eight

Diced scallop tofu soup needs to be eaten hot, but it will change its taste when it is cold.