1. The shredded ginger and scallops are placed in a soup pot, and water is added to simmer.
2. After peeling the loofah, wash and cut into a hob.
3. Add winter vegetables when the soup becomes milky white.
4. Add the winter vegetables to the soup, boil for two minutes, add the loofah, and cook for another two minutes. Turn off the heat and add a few drops of sesame oil, and start eating.
Tips:1. The scallops and ginger must be cooked first to remove the fishy smell of the scallops.
2. Do not put salt in this soup, scallops and winter vegetables are enough.
