Prepare ribs cut into pieces, with a spoonful of cooking wine, a spoonful of white pepper, a spoonful of soy sauce, a small spoonful of potato starch and mix well. Cut the scallops into pieces, and then cut each piece of fish a few times, easy to taste, with a spoonful of cooking wine, a small spoonful of dry starch scratch evenly and set aside.

Prepare green and red chili peppers, minced garlic, minced ginger, and chopped green onion.

Take a smaller pot, put in a little more oil, and when the oil is 50 percent hot, add the ribs and slowly fry them over medium-low heat until they are cooked through, about eight minutes.

After frying, pull out the oil and set aside.

Scallops should be pan-fried or deep-fried and set aside.

Mix the sauce in a bowl, add oyster sauce, soy sauce, a little bit of dark soy sauce, 13 spices, balsamic vinegar, sugar, cooking wine, mix all the seasonings well and set aside.

Start a pot of oil into the dry chili pepper, pepper grains fried incense, add garlic, scallions, green and red chili pepper fried incense.

Put in the bowl of seasoning sauce.

Stir in the ribs and simmer over low heat for about a minute to flavor the ribs.

Toss in the scallops and stir-fry well, then cook over low heat for about a minute.

Then add water starch to thicken the soup, the fish and ribs are covered with thick soup, the flavor is great! Then drizzle a spoonful of pepper oil. You can put out of the pot on the plate.