Prepare abalone 300g yellow millet 1 bowl bone 1 pig's foot, half chicken rack bone, half scallop 1 two pumpkins.

Prepare fresh abalone and millet.

Abalone removes shells with a knife, and removes the intestines and sundries of abalone.

Blanch abalone in boiling water for 1 min, take out and wash the surface impurities.

Add onion, ginger and cooking wine to scallop and soak in a little water for 20 minutes. Wash the tube bones, pig's feet, and chicken rack bones in water first. Put it in a casserole, add the soaked scallops, fill a soup pot with water, add onion, ginger and wine seasoning and boil it into a thick white soup, which takes about 4-6 hours.

Boil the soup, peel the pumpkin, steam it, put it in a cooking machine and mash it for later use.

Seeing that millet is sticky, add proper amount of Lycium barbarum 5 minutes before taking out the pot, and eat several times.