Ingredients: 1 piece of tofu, 1 bowl of fresh scallops, appropriate amount of dried fungus;

Ingredients: 1 piece of tofu, 1 bowl of fresh scallop, appropriate amount of dried fungus;

1 segment green onion, 2 slices ginger, 2 spoons cooking wine, 2 spoons white wine, 1 spoon salt, 1 spoon sugar, a few drops of rice vinegar.

Method:

1. Cut the tofu into small cubes, blanch it in boiling water, cook for a few minutes until the soup turns yellow, then take it out and set aside.

2. Put the fresh scallop meat into the pot with cold water. After boiling over high heat for 1 minute, turn off the heat. Skim off the foam in time while the pot is boiling.

3. Remove the scallops, filter the soup into a bowl and set aside to remove impurities.

4. Soak the fungus in warm water in advance and wash it for later use.

5. Heat the oil in the pot, add the chopped green onion and ginger until fragrant, then pour in the scallop soup.

6. Add tofu, scallops, fungus, and seasoned cooking wine, white wine, salt, and sugar.

7. Bring to a boil over high heat, then turn to medium heat and simmer for 4-5 minutes.

8. When the soup becomes slightly thicker and fragrant, add a few drops of rice vinegar, mix well and turn off the heat.

Tips:

Boil the raw tofu in boiling water until the soup turns yellow in color to remove the beany smell, so that the deliciousness of the dishes will not be compromised.

When blanching fresh scallops, be sure to skim off any foam while the pot is still open.

You can add tofu, scallops and fungus and cook for a longer time. The fresh scallops will not become stale because of this.