Dried scallops need to be soaked before cooking, but the method is relatively simple. They can be soaked in a small amount of hot water about 8 hours in advance. When they are gently squeezed with your fingers, they are cooked and served with the original soup. You can also wash it in cold water, put it in a bowl, add a proper amount of onion, ginger, cooking wine and fresh soup, steam it in a steamer for about 2 hours, and knead it gently with your hands to make it into filaments. Serve the original soup together.

The method of steaming scallops is better, which is similar to hot water, but the difference is that steam is used to transfer heat, which avoids the contact between dried products and a lot of water, and is conducive to maintaining the umami taste of dried products and the shape integrity of raw materials themselves.

1, first soak scallops in cold water for about 2 hours, remove the outer marginal fascia, and then rinse with clear water.

2. Put the scallops into a small bowl and add an appropriate amount of Shaoxing wine to remove the fishy smell and increase the sweet taste. Then put the scallops into a steamer and steam them with medium heat for 1 hour until they can be easily disassembled by hand. Finally, soak the scallops in the cooking wine in the bowl for later use.

3, the cooking wine soaked in scallops is full of the essence of scallops, so don't throw it away when cooking, and put it into the dish with scallops to add fragrance and freshness.