1. 8 arowanas, 2 scallops, half a box of internal fat tofu, appropriate amount of tender kelp, appropriate amount of milk cabbage leaves, appropriate amount of white jade mushrooms, crab-flavored mushrooms, and enoki mushrooms. 30g of white miso is dissolved with boiled water.
2. Add 400g underwater into the faucet fish body and lightly dried shrimp skin to boil.
3. Add the white jade mushrooms and crab-flavored mushrooms to a boil.
4. Add the internal fat tofu and boil
5. Add the scallops.
6. Add tender kelp and enoki mushrooms.
7. Finally, add the greens.
8. Turn off the heat and add the white miso.
