1. Chop shrimp into shrimp paste, shred scallops, wash mushrooms and shred ham;

2. Squeeze shrimp glue into balls the size of eggs, stick dried bass, shredded mushrooms and shredded ham on the surface, put them on a plate, put them in a cage and steam them in boiling water for 25 minutes, and take them out;

3. Ignition in the pot, add broth, cooking wine, salt, chicken essence, sugar, sesame oil and oyster sauce, pour in Ming oil, and then pour in steamed scallops and shrimp balls. Features: Shaped like hydrangea shrimp glue, crisp.