A fresh dish for the summer.
After the scallops are soaked, they are mashed with pork. The more broken the better.
Add peanut oil, salt, soy sauce, sugar, and raw powder to the minced meat. Stir in a direction with chopsticks. (Be sure to stir in one direction, otherwise the meat sauce can't be glued until the meat is agglomerated and it feels difficult to stir.
The loofah is selected to be thicker and thicker, and is cut into a small stump shape about 2 cm high.
Use a small spoon to dig a 1/3 capsule in the loofah block (without digging too deep), and pour a spoonful of meat into it.
Repeat this way. Then take a clean flat-bottomed dish and apply a little peanut oil on the bottom to make the stuffed loofah neatly coded. Saobao can also be embellished on it.
Put the water in the pot, put the loofah in the boil, and steam for about 5-10 minutes (depending on the weight).