Cooking Steps

1. 

   Step1:Donggu, scallops, and Haimi are softened with bubbles in advance Sliced mushrooms. Shredded scallop

2. 

   Step2:Jiegua scrapes the skin with a knife. Don't peel Cut another piec

3. 

   Step3:Put the garlic in the oil under the hot pot. Stir fry the ginger slices. Pour in the zucchini and stir fry

4. 

   Step4:Add some boiled water but not a little bit of zucchini. Add a spoon of oyster sauce and stir fry evenly. Cover the pot for about 5 minutes to see if zucchini becomes soft (because the thickness of the cut is different. It depends on yourself

5. 

   Step5:When it's softened, serve it on a plate. Only melons. No soup. (it's a little deeper, because there's soup later) Turn a small fir

6. 

   Step6:Turn the fire and add scallops, Haimi and Donggu Boil and turn to medium low heat for 5 minutes At this time, try the taste of the soup to see if it's salty enough. (because the dried seashells are salty) if it's not enough, add some salt At last, slowly add the cornflour and thicken i

7. 

   Step7:Finally pour it on the zucchini. Perfect..