1. Slice the scallop mushrooms, cut into pieces, pick the florets, wash and set aside
2. White shell wash
3. Add 1 teaspoon of peanut oil to the stockpot, pour the shrimp heads and stir fry
4. Shrimp head turns red, add half a bowl of water to boil
5. Shrimp head out
6. Continue to add 1 bowl of water, add zucchini and tomatoes first
7. Cook until the zucchini is a little soft
8. Put enoki mushrooms and white scallops and salt
9. Cover the lid and cook until every bite of the white shell is fully opened.
10. Out of the pot and plate
