2. Soak the frozen scallops in hot water for about 3 hours or more.
3. Drain the scallop column, break the eggs, separate the egg yolk from the egg white, leave the egg white, use the egg yolk for another purpose, dice the chives, and separate some scallions.
4, open the pot in the middle of the fire, add the bottom oil to the pot, add the scallop silk, and explode until it turns yellow and smells fragrant.
5. Take up the oil filter, let the oil stay in the pot for further use, and leave 1/3 yaozhu silk in the pot.
6, then open the fire to heat up; Add the egg white and turn it over a few times; Pour in the white rice and scallion, constantly pound the egg whites and white rice with a spatula, and then pocket evenly.
7. Seasoning begins. Scatter in tsp of refined salt 1/3 and tsp of pepper 1/4, and stir well.
8, add green onion into the pot, take a few laps, the amount of chives can be more.
9. Pour about 1/2 tablespoons of soy sauce on the side of the pot, so that the hot pot can pick up the soy sauce, add flavor to the rice and stir fry quickly.
10, add 1/3 yaozhu silk, and leave 1/3 yaozhu silk, then soak it evenly and take it out of the pot.