Cabbage Seafood Soup -- Exclusive Moisturizing Soup

Soak dried scallops and dried shrimp overnight;

Soak 3 shiitake mushrooms in cold water;

Soak frozen shrimp, mussels, and octopus rings in lightly salted water for about 20 minutes after thawing.

Bring the pot to a boil over high heat, shred the shiitake mushrooms and put them into the pot, add dried scallops, dried shrimp, and slices of ginger, pour in the soaking water from the dried scallops and dried shrimp as well, but not all of it, as there may be sediment at the bottom of the bowl. Also pour in the water from the shiitake mushrooms, and cook for about 30 minutes to allow the ingredients to release their flavor;

Remove the outer tough leaves of the cabbage, and use a small knife to dig out the hard core.

Cook the ingredients until they release their flavor, then invert the cabbage into the pot, with the holes facing down, allowing the seafood soup to seep into the cabbage and also letting the sweetness of the cabbage infuse into the soup;

Then turn the cabbage over with the hollow side facing up, and occasionally flip the cabbage while cooking so that it cooks evenly, cooking it until it becomes soft and flavorful;

Put frozen shrimp, octopus rings, mussels, and goji berries into the pot. Bring the soup to a boil and cook the frozen ingredients thoroughly. Turn off the heat, and add an appropriate amount of salt to the soup when serving.