Step 1. Scallops are soaked in 1 spoon of yellow wine, sea cucumbers are washed and sliced, celery is cut into sections, eggs are beaten into egg liquid, a spoonful of yellow wine is added, and starch is mixed with water.

2. Put the soaked scallops in cold water, bring them to a boil with high fire, and then simmer for 15 minutes.

3, the soup is white, add sea cucumber, boil over high fire, and stew for 5 minutes.

4. Pour in starch and thicken, and bring to a boil.

5. Pour in the egg liquid and stir it quickly in one direction with chopsticks.

6. Sprinkle celery and turn off the heat.

7. Add the right amount of salt and drizzle with sesame oil to enhance fragrance.

8, super fresh sea cucumber scallop vegetable egg soup is ready.