2. Wash scallops, wash red and yellow peppers, remove pedicels and seeds, cut into small pieces, slice ham, and carve it into plum blossom shape with plum blossom mold for later use.
3. Put the ham slices into the scallops, put the abalone juice, oil, white pepper and chicken essence into a bowl and stir well, then scoop them into the scallops.
4. Put the dried scallops in a steamer, sprinkle with minced garlic, steam over high fire for 8 minutes, then turn off the fire, sprinkle red and yellow pepper granules into the dried scallops, cover the pot and continue stewing 1 minute.