1. For the ingredients, I put the scallops in the refrigerator for 8 hours.
2. Bring a pot of water to a boil, add the pressed scallops and cook for 5 minutes on medium heat. Scallops will become silky when pressed with a knife.
3. Add the cornstarch to the oysters and mix them slowly with chopsticks so that they are clean after mixing well.
4. Cook the scallops for 5 minutes, then add the shredded carrots and cook for 2 minutes.
5. Then add fresh oysters, the smaller the better.
6. Cook the oysters until cooked like this, then add chicken powder and salt.
7. Then use cornstarch water to thicken it into a thick soup.
8. Finally, add celery beads, oil, and seaweed, mix well.
9. After the pot is sprinkled with coriander and pepper, the delicious fresh oyster scallop soup.
10. Drink while it's hot, warm your body and stomach π
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