1. After the scallops and sea rice are cooked, mix in a little cooking wine and steam for 10 minutes. Cut the dried tofu into thin strips and set aside.
2. Put the cold oil in a cold pot and fry the peppercorns over a low fire until fragrant.
3. Remove the peppercorns and put them in the golden hooks and straps over medium heat.
4. Add tofu and continue to stir fry.
5. Add the leeks and stir-fry until slightly sizzling, add a small spoonful of light soy sauce and a small spoonful of apple cider vinegar, stir evenly, and then put it on the pan.
Tips:1. You can use rice vinegar if you don't have fruit vinegar on hand, but you need to add a little sugar in the right amount.
2. Golden hooks, scallops, and dried tofu all have a salty taste, so there is no need to add additional salt.
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