1. Wash fresh scallops, peel off the tunic and pillow meat, and cut them in half with a horizontal knife; 2. Wash the cabbage with oil; 3. Mix oyster sauce, refined salt, sesame oil, monosodium glutamate, pepper, wet starch and soup into a bowl; 4. Heat the wok, add cooked lard, Chinese cabbage, refined salt, monosodium glutamate and two soups, stir-fry and take them out; 5. Heat the wok, after the wok is lined with cooked lard, add the cooked lard, stir-fry it to 70% heat, add fresh scallop oil until it is cooked, pour the oil into the filter screen on the oil basin, and filter off the oil; 6. Return the wok to the furnace, add cooked lard, garlic, Jiang Mo, chopped green onion and dried shrimps, and stir well; 7. Take off the ribbon, cook the yellow rice wine, transfer it to a bowl, stir fry quickly, put it on a plate, and serve it with the fried cabbage.