1. First prepare all the ingredients, and take out the scallop meat in advance to thaw.
2. Remove the scallop meat from stomach impurities.
3. Pour an appropriate amount of water into the pot and add the scallop meat.
4. Pour cooking wine into the pot first.
5. Then add the right amount of salt.
6. After boiling on high heat, continue to cook for 1 minute, remove and drain the water.
7. Cut the cabbage heart and carrot into thin strips, and cut the coriander into sections.
8. Peel the garlic and pound it into a mashed garlic, put it in a bowl, and add the very fresh soy sauce first.
9. Then add rice vinegar.
10. Add sugar and some salt.
11. Finally, pour the small stone cellar red oil chili pepper.
12. Mix all the seasonings and stir evenly, and the seasoning juice will be adjusted.
13. Put the cabbage heart and carrot shreds, scallop meat and coriander into the container.
14. Pour in the prepared sauce at this time.
15. Mix all the ingredients and seasonings evenly.
