1. First, prepare all the ingredients. I cooked the scallops in advance.
2. Wash the fungus in advance and then soak.
3. Clean the viscera of the scallop meat and wash it.
4. Use a knife to chop up the spicy millet and green onion ginger. Wash the small rapeseed and cut into sections. Pick and wash the coriander and cut into sections.
5. Pour an appropriate amount of water into the pot to boil, put the tofu in the pot for blanching, and cook for one minute to remove and drain the water.
6. At the same time, blanch the soaked fungus.
7. The cleaned scallop meat is blanched again, so that the soup is clear and not turbid.
8. Pour an appropriate amount of water into the pot, add the blanched tofu and fungus.
9. Add appropriate amount of salt to taste according to personal taste.
10. Start the cooking machine and set it for 5 minutes to start cooking the soup.
11. It's time to add the blanched scallop meat.
12. Add small rapeseed and chopped millet for spicy.
13. Add the starch that has been melted in advance to thicken it.
14. Add chicken essence to taste.
15. After the fire is boiled, sprinkle with chopped green onion, coriander, and minced ginger.
16. It's delicious and nutritious. My family and I like it so much. This soup is suitable for hot days!
