1. Wash the wax gourd, scrape the skin, and cut into thick slices. Wash the cabbage, blanch and cut into sections
2. Wash the sea rainbow, steam it in water until it matures, and take the meat (the soft-shell hermit crab inside is also very delicious). You can also wash the mussels, put the shells into the soup and cook, which will take longer, and the shells should be rubbed and washed with each other. The saltiness is not easy to grasp.
3. Add appropriate amount of water, salt, and chopped green onion to the broth. After boiling, add winter melon slices and cook until ripe. I use the broth of clear chicken broth, which can be stored for two months after being cooked and frozen in the refrigerator. If there is no broth, add salt with water, light soy sauce, or chicken powder to taste. Or use Knorr Soup Bao.
4. Boil the bok choy for ten seconds
5. Turn off the heat, add the mussels, and cook with the remaining heat. Don’t put the mussels too early, the meat will shrink and become tight after cooking, which will affect the taste
Tips:1. In the middle of the sea rainbow meat, there is a lump of shreds, which must be pulled off when eating.
2. Don't cook the winter melon until it is completely transparent, it will be too soft and tasteless.
