To achieve a thick consistency, stick the juice with a spoon and turn the back of the spoon upside down, so the back of the spoon will be covered with sauce and won't stay, so it will be very close, but cook for a while, and then do the last action, but this time, draw a knife on the back of the spoon with your finger, and the sauce in the first half will not slide down and touch the second half. That's it. See? Don't leave the one above, you can keep it yourself.

In this way, the juice is ready. Filter out onions and saffron, and you can leave the residue to the fish. It is delicious.

This is fried scallop. Spread a little pepper and salt evenly on both sides of scallop, and heat it in a pot. It's very hot! Very hot! Put olive oil. Heat the pan to cool the oil, and then add the scallops. Scallops must be drained of water, otherwise it is difficult to color, like boiled water, and tastes like rubber. After the first side changes color, turn the second side over, and don't overcook the scallops. Personally, I think undercooked scallops will be sweeter and taste good. Of course, if it is frozen, it is better to cook it.

3. Don't fry pigeon eggs too well. As mentioned above, you should let the yolk flow out.

4. Put the saffron sauce under the scallops, which is the basic principle. I put saffron sauce in the middle of my desk, and chopped green onion below, so he raised pigeon eggs to give it a three-dimensional effect. Scallops are placed on the surrounding saffron sauce. Finally, a little olive oil is poured on the plate to increase the luster, and a few pieces of Toona sinensis seedlings are added to increase the visual effect and aroma. In fact, you can also put some asparagus tips and radish slices.