2. Wash the scallops, soak them, remove the hard dices, put them in a bowl, add15g cooking wine and150ml water, put them in a steamer until the scallops have not passed, and steam them with high heat for later use.
3. Heat the wok again, slide the wok with oil, pour in peanut oil, heat to 30%, cool slightly, add shrimps, disperse with chopsticks, fry until it turns white, immediately pour in a colander and control the oil.
4. Leave10g of base oil in the wok, add scallion segments, stir-fry with sugar, and cook15g of cooking wine, salt, chicken soup and steamed scallop juice. When the soup is boiled, take out the scallion segments, add scallops and monosodium glutamate, thicken with wet starch, and pour in shrimps.