1. Soak mussels in cold water until soft, remove all the sediment, put them in a pot, add a little water, Shaoxing wine, scallions and ginger slices, and cook them over medium heat until crisp and rotten.

2. Cut kelp into diamond-shaped pieces.

3, melon peeled and seeded, washed and cut into pieces.

4. Heat a wok, add soybean oil and cook until it is half done, add wax gourd and kelp and stir-fry for 2 minutes, add about 1000 ml of boiling water, cook for half an hour on high fire, then add mussels and stock, and cook for 15 minutes on high fire. When the melon is rotten, add refined salt and monosodium glutamate.