Serve Hibiscus Scallops in Soup
1.
Soak shiitake mushrooms and fresh shells in water
2.
Slice the shiitake mushrooms, serve with scallops and shrimps, put the small shrimps in a basin, add green onions, ginger, 5 grams of Shao wine, 50 grams of water, steam for 15 minutes, take out, decanted to remove the steamed juice, remove the green onions and ginger
3.
Put the eggs in a bowl, beat them in a certain direction, add salt and milk and mix thoroughly. Pour into a container, steam on a basket over medium heat for 5 minutes and take out. Wait for the hibiscus noodles to harden, put the scallops and other ingredients on the surface, then steam on the basket for 5 minutes and take out.
4.
Pour the steamed broth with the ingredients on the scallop and serve.
