0 1 Garlic-flavored scallops, wash garlic, chop it into powder for later use, wash the scallops, drain the water, put the noodle cutter on the plate, steam the scallops in water for 4 minutes, take out the water poured from the plate, pour a proper amount of oil into the pot, pour in minced garlic, stir fry, add light soy sauce, oyster sauce and starch water, and pour it on the scallops after mixing.

02 fry the ribbon, wash and drain the ribbon, add fish sauce and lemon juice for pickling 10 minute, pour a little oil into the pot, put the ribbon in medium heat, fry it until both sides are golden, and sprinkle with black pepper to serve.

Stir-fry asparagus with strips, wash asparagus and cut it into sections for later use, peel carrot and cut it into thin slices, wash and cut it into strips for later use, pour a little oil into the pot, add strips for later use, stir-fry onion, ginger and garlic in another pot, then add carrots, stir-fry asparagus until it is 80% cooked, add a little cooking wine and salt, and then take out the pot.

Scrambled eggs with scallops, washed and drained scallops, diced, marinated with white wine and salt 10 minute, eggs with a little light soy sauce and mixed well for later use. Pour a little oil into the pot, stir-fry scallops with oil, and take them out when cooked. Pour oil into the pan, spread scallops under it, pour in the egg liquid, and fry until the eggs are solidified.