Function：

Fresh and fragrant flavor, detoxifying and beneficial for the countenance.

Step：

1. Tear the maitake into little pieces after being fully soaked in the water; soak the seaweed for half an hour then drain it;
2. Defrost the scallop, cut into big pieces;
3. Take out a pot, add the chicken soup and two bowls of water. Cook the maitake for half an hour, add seaweed and scallop, cook for another 20 minutes before serving.