2, dried scallops and seaweed are washed, add a spoonful of wine with water, soak for more than 1 hour.

3, the dried scallops drained dry water, dried scallops and ham together on the pot steamed for 15 minutes. Steam out of the broth to keep.

4, steamed dried scallops slightly cooled to not hot hands with fingers crushed tear into fine pieces. Steamed ham is also chopped into fine pieces, the seaweed will be drained, cut into pieces.

5, 500 ml of oil in the pot, boil to 5 mature, turn the heat to medium-low, the dried scallops into the shredded. (5 mature is about the pan oil lines, take a few dried scallops put down on the small bubbles)

6, dried scallops fried until light golden brown (close to the color of the seaweed), into the seaweed together with the fried. Dry scallop and seaweed fry until golden brown (close to the color of ham), add chopped ham and fry together.

7, until the three ingredients are dehydrated golden brown, fish out to another pot, low heat heating, pour 4 tablespoons of cooking wine, 2 tablespoons of soy sauce, 5 tablespoons of oyster sauce, 1 tablespoon of sugar and before the steam dry scallops and ham juice, stirring well and simmering over low heat.

8, garlic onion are cut into fine dice. Frying pan over medium-low heat, pour in the onion fine diced fried until golden brown, then pour in the garlic, together with the caramelized can turn off the fire. (Onion moisture is more to fry for a while, garlic is easy to burn a little later into)

9, will be cooked in a pot of dried scallops and seared ham back to the garlic and onion in the frying pan, and immediately add chili powder and black pepper, mix well. The seafood sauce is ready.

10, seafood sauce a little cool, can be bottled, the oil should not over the ingredients. Refrigeration is preferred, as soon as possible after opening the bottle to eat.