1. Celery tears away the fiber. Rinse with water and drain the water. Cut into sections and set aside. Frozen the scallops, thaw at room temperature, and remove the ice completely.
2. Boil boiling water, put a little wine, turn off the heat, and put in the scallops for 1 to 2 minutes. Don't take too long. Immediately picked up and drained the water. Mix well with a pinch of salt and pepper. spare.
3. Put the celery in boiling water, drag the water for 3 minutes, then put it in cold water, and soak it to cool. Pick up and set aside.
4. Heat oil in a wok and fry the scallops on both sides over high heat until slightly yellow. Sheng Qi, set aside.
5. Add garlic and ginger until fragrant, add celery, and stir-fry quickly. Pour in a little water and cook until soft. Add XO sauce and scallops, stir well, add sugar and salt, and cook for about 1 minute. Serve.
Tips:Frozen scallops drag the water to remove the smell of snow, but not for too long.
