Ingredients: 1 raw golden oyster, 1 big oyster

Accessories: 3 slices of ginger, 10 grams of green onions, 2 pieces of asparagus, 4 pieces of mini radish

Seasoning: 20 grams of Chubang Jinsheng, 2 grams of salt, 2 grams of Chubang onion and ginger cooking wine, 2 soups, 10 grams of olive oil, a little of Chubang special pure peanut oil, 10 grams of butter

Production Method:

1. Steam the raw sun-dried golden oysters with ginger slices, scallion segments, Chubang scallion and ginger juice and cooking wine for 15 minutes, leaving the original juice;

2. Heat hot water in a pot, pour in a little Chubonte pure peanut oil and salt, add asparagus and mini radish, blanch them, then add ice water and set aside;

3. Heat the pot, add a little olive oil and butter to heat up, turn off the heat, add asparagus and mini radish and fry until fragrant, top with Chubang Shangjinsheng, add a little soup and stir-fry and set aside;

4. Heat the pot, add a little olive oil and butter to heat, turn off the heat and fry the scallops until they are six-cooked, take them out and set aside;

5. Add golden oysters and fry until fragrant, pour in a little water and continue frying until fragrant, remove and set aside;

6. Heat the pot, add a little olive oil and butter to heat, add scallops and golden oysters and continue to fry until fragrant, add Chubang Shangjinsheng, heat the pot over high heat and serve on a plate.