Cooking Steps

1. 

   Step1:Wash squid and add ginger and pepper. I'm afraid the soup will smell fishy.

2. 

   Step2:Sliced Pleurotus eryngii for future use.

3. 

   Step3:Freeze the tofu and cut it into pieces. Squeeze out the water for use.

4. 

   Step4:Clean kelp fish balls and control water content for future use. A little cooking wine was added to the water to avoid fishiness.

5. 

   Step5:All the materials are ready for use. Put the oil on the top of the pot. Add ginger. Stir fry the scallion. Stir fry the kelp. Add some salt. Add squid and frozen tofu. Stir fry the apricot and abalone mushrooms together. Wait for the kelp to soften. Add the high soup (boiling water is OK. I think it's better. My thick soup treasure) and put the fish ball in the rice cake. Change the small fire cover to wait for the pot to open.

6. 

   Step6:When the pot is boiling, add some white pepper and salt. Please serve the bowl.