Raw materials: mussel100g, seaweed 200g, wax gourd 400g, a little onion and ginger respectively, and appropriate cooking wine, monosodium glutamate, edible oil and salt.

How to make mussel kelp and winter melon soup?

1. Cut kelp into 3 cm long rhombic pieces.

2. Peel and seed wax gourd, wash and cut into 3cm, 1 cm wide and thick pieces.

3. Soak the mussel in cold water, take it out, put it in a casserole, add a little water, cooking wine, onion and ginger, and cook it over medium heat until it is crisp and rotten.

4. Heat the wok, add cooking oil and cook until it is medium-cooked, add wax gourd and kelp and stir-fry for 2 minutes, add boiling water and cook for half an hour with high fire.

5. Add mussels and stock soup and cook for 15 minutes. When the melon is rotten, add salt and monosodium glutamate.