Ingredients：Baby napa cabbage 1 head、Dried scallops 1 small dish
Steps for making Steamed Scallops with Baby Napa Cabbage：Prepare the baby napa cabbage and dried scallops. Rinse the dried scallops twice with cold water, then add an appropriate amount of cold water and soak for 15 minutes. Clean the baby napa cabbage thoroughly; separate the outer leaves and wash them, cut the stalks into large pieces, and place the stalks and leaves separately; dice the garlic. Pour a small amount of oil into a wok and stir-fry the garlic over low heat until fragrant. Add the baby napa cabbage stalks to the wok and stir-fry until slightly softened. Add the dried scallops and the water used to soak them into the wok together; the dried scallops have their own savory, salty flavor, so add salt as needed; cover and simmer over low heat for 5 minutes, until the stalks are completely softened. Before removing from the heat, add the leaves to the wok, and turn off the heat once they soften. A delicious soupy dish is ready.
Tips：
1、Baby napa cabbage has a natural sweetness and cooks more easily than regular napa cabbage, so do not cook it for too long. The core can be cut into large pieces with the root attached.
2、Soak the dried scallops in cold water in advance; they will cook easily once added to the wok. Do not waste the water used to soak the dried scallops—cooking it together with the cabbage can add savory, salty flavor. The umami of dried scallops cannot be matched by fresh scallops, and the textures they bring are also different. If you do not have dried scallops, you can use dried shrimp instead; the flavor is very close, but the texture is still different. If possible, you can try both.