Winter melon and duck blood vermicelli soup

1. Peel and cut winter melon into pieces.

2. Cut duck blood into pieces.

3. Ginger slices.

4. Soak the vermicelli soft.

5. Cut scallions into chopped green onions.

6. Wash the scallops with water.

7. Boil the scallops in water for another 5 minutes. (The amount of water should be added as needed. Add more water to drink soup, and reduce it if you don't drink soup.)

8. Put in winter melon and ginger slices and cook.

9. Cook until the winter melon is soft, then add duck blood and cooking wine and cook for about 5 minutes. (Cooking wine can remove the fishy smell of duck blood, so it's okay if you don't put it in.)

10. Put in the vermicelli and cook for 2 minutes.

11. Add scallions and salt to season.

12. Refreshing Kwai soup, with soup and dishes.