Wax gourd 1500g/scallop 60g

Lean pork 200g/refined salt/chicken soup 750g

1. Wash scallops with warm water, strip off the tendons, and soak them in clean water to soak scallops.

2. Steam in a steamer for 10 minute, and take it out for later use.

3. Cut the wax gourd into squares, trim it into small balls, blanch it in boiling water, put it in a stew, add the soup, and cover it with thin pork slices for 20 minutes.

4. Pour the scallops into the winter melon cup and stew for 30 minutes at the same time, take out the lean meat and check it to be salty.

5. Add chicken soup to the pot, add winter melon balls and scallops, adjust the taste, thicken and serve.

Dried scallop sea cucumber soup

2 sea cucumbers/2 scallops

20g kelp/20g selfheal

1. Soak sea cucumber and scallop overnight.

2. Add ginger and onion to the sea cucumber and cook until soft. Cut scallops and kelp into thin pieces and add them to the boiled sea cucumber stew. Stew 7 bowls of water to 3 and a half bowls. Pour the juice of Prunella vulgaris into the soup and season.

Scallop pill

Fresh scallop 600g/salt 1/2 tsp.

Pepper/cornstarch 30g/sugar 2g

1. Wash scallops and cut them into small dices for later use.

2. Take out 2/3 of the dried scallops made in the method of 1 and put them on a clean cloth, gently absorb the water, then put them into a blender and beat them into mud, and then take them out for later use. Add all the seasonings and mix well, and then beat hard for several times until the gluten appears, that is, the pulp can stick to the hands and is not easy to fall off, that is, the scallop pulp is completed.

3. Put the remaining 1/3 dried diced scallops into a pot and blanch them in boiling water until they are cooked, then pick them up immediately, add a little white powder and mix them evenly for later use. After the dried scallop slurry of the method 3 is made into a ball shape by hand, the dried scallop diced of the method 4 is coated on the outer layer, and then the dried scallop diced is put into the boiling water which is just cooked, and boiled over medium heat until it is cooked, and then the water is drained.

Winter melon and scallop old duck soup

Small white gourd 500g/scallop 20/old duck half.

Pork tenderloin 150g/dried tangerine peel 5g/salt 1 teaspoon/water

1. Wash scallops and soak them in warm water for 2 hours.

2. Wash the small wax gourd with skin, cut it to remove the winter melon seeds inside, and cut it into thick slices about 5cm. 3. Cut the duck into large pieces, and wash the pork tenderloin and dried tangerine peel for later use.

4. Pour water into the pot. After boiling over high fire, add the duck pieces, blanch for 3 minutes, then take them out, and rinse the floating foam on the surface of the duck pieces with water. Wash the pot, pour water into it, add duck pieces, wax gourd pieces, pork tenderloin, scallops, dried tangerine peel, and boil over high fire. If there is any floating foam after boiling, skim it off with a spoon, cover it, and simmer for 2 hours with medium and small fire. Add salt before eating.