1. Wash the dried scallops, soak them, remove the hard dices, put them in a bowl, add 15 grams of cooking wine and 15 ml of clear water, and put them in a steamer until the dried scallops have not passed, and steam them with high heat for later use.

2. Heat the wok again, slide the wok with oil, pour in peanut oil, heat to 3%, cool slightly, add shrimps, disperse with chopsticks, fry until it turns white, immediately pour in a colander, and control the oil.

3. Leave 1g of base oil in the wok, add chopped green onion, stir-fry with sugar until fragrant, and cook 15g of cooking wine, salt, chicken soup and steamed scallop juice. When the soup is boiled, take out chopped green onion, add scallop and monosodium glutamate, thicken with wet starch, pour in shrimps, and add shredded lettuce and carrots when the sauce is boiled.