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Ingredients: 2 large clams and 5 scallops

Ingredients: 20 grams of oats, 20 grams of yam grains, 10 grams of gorgon seeds, 15 grams of American wild rice, 10 grams of corn kernels, 20 grams of honey beans, 8 grams of lily, and 6 wolfberry seeds

Seasoning: 10 grams of Chu Bang Xiang fresh chicken powder, 5 grams of sugar, 3 grams of salt, 40 grams of porridge water, 150 grams of pumpkin juice (beaten with thick soup), 100 grams of corn juice (beaten with thick soup), 400 grams of thick soup , 60 grams of second soup, 30 grams of chicken fat

Production process:

1. Marinate the scallops with a little salt and sugar, soak them in 90-degree soup, drain the water and fry briefly until both sides are golden and set aside;

2. Drain the water from the above ingredients and set aside;

3. Bring the second soup to a boil. Add scallops, 20 grams of oats, 20 grams of yam grains, 10 grams of gorgon seeds, 15 grams of American wild rice, 10 grams of corn kernels, and 6 wolfberry berries into the soup and cook until the flavor is absorbed. Add pumpkin juice to adjust the color, add 10 grams of Chubang Xiang fresh chicken powder, 5 grams of sugar, 3 grams of salt, 30 grams of chicken fat to taste, and finally add the cooled and thickened porridge water;

4. When the golden soup in the pot becomes thick, take it out and place it on a plate. Finally, sprinkle with honey beans and lily for decoration.