Most people can eat it. (Note: Children and gout patients should not eat.)
Soak the scallops for 2 ~ 3 hours, turn the radish into a cylindrical shape, and use a knife to dig in the middle. The size and thickness are similar to scallops.
Put the dried radish scallops into a large bowl, add proper water, pepper, green onion, ginger and cooking wine and steam for 25 minutes.
Finally, remove the swing plate and filter out the impurities in the soup.
The broth is seasoned and thickened.
Just pour it on the stuffed scallop radish.