1. Prepare baby dishes and scallops
2. The steam oven is set to steam at 100° for 20 minutes, and the scallops are put into the rice wine and steamed in the steam oven until the scallops become soft and can be torn apart.
3. The steamed scallops are torn into silk
4. Sprinkle the scallops on the cut baby cabbage and pour it into the clear chicken soup.
5. Put it in the middle of the steam oven, select nutrient steaming, and steam at 100°C for 25 minutes
6. Steam the baby cabbage until soft and glutinous, just take it out
Tips:Be careful of the steam burning your hands~
