1. After soaking the mushrooms and scallops in hot water for 2-3 hours, crush the scallops and cut the mushrooms;
2. Thaw the prawns and diced them, put them in a bowl together with the diced pork, first add 1/2 tsp cornstarch and mix well, then add 1/4 tsp salt, 1/4 tsp pepper, and 1/2 tsp high wine Spoon, then grab evenly;
3. The winter melon is burrowed and digs a big hole, and cannot penetrate the bottom;
4. Add mushrooms, scallop meat cubes, pork cubes and shrimp cubes in the winter melon hole and fill with water to 70%;
5. Put water in the pot and the steaming rack to support the winter melon, and start steaming. Turn on high heat first, then change to medium heat after the water is boiled, and steam for 20 minutes;
6. Open it to see if the soup is too full. If there is too much soup, you can decanted some. It also depends on whether the winter melon and the ingredients are completely steamed. Generally, it will be steamed for about 15 minutes. When it is ripe, spoon out the ingredients and winter melon
7. At the same time, use a metal spoon to dig out the winter melon. Don’t dig the bottom. When the flesh is almost dug, dig down. Look, it’s empty. Mix the flesh and other ingredients. Sprinkle a few drops of sesame oil. Add a little salt to taste.
Tips:1. Grab the cornstarch first when marinating the meat, and then add the seasoning to grab evenly;
2. Don't put salt when steaming, put a little bit later when you enjoy it.
