1. Clean the shellfish, separate the opening and closing muscles from the other parts, and remove the edible part of the shellfish and clean it again
2. These opening and closing muscles are fresh scallop meat, also called scallops, if they are dried, they are called scallops.
3. Put the water in the pot about 80 degrees, which is often said to be a little bubbling shrimp eye water, blanch it for 20 seconds to remove
4. Put all seasonings such as broth, rice wine, light soy sauce in a bowl and make a bowl of juice for later use.
5. Put a little oil in the pan and fry the chives and ginger
6. Pour the juice into a bowl and boil
7. Add celery and shellfish
8. Quickly fry and stir fry for about half a minute, then it will be out of the pan and plated
