1. Soak the scallops in cooking wine for 20 minutes, wash and tear them into strips for later use.
2. Separate the egg whites and yolks of the steamed salted duck eggs.
3. Put the egg yolk in the casserole first and use a spatula to shovel it.
4. Wait until the egg yolks are frothy, add scallop shreds and stir fry together.
5. Add a little water after adding the internal fat tofu.
6. Boil for 2 minutes and add salted egg whites.
7. Sprinkle chopped chives before serving.
Tips:Because the salted egg yolk used in this dish is not salted, everyone can adjust it according to their own taste.
