1. Soak scallops in warm water for more than 2 hours in advance;
2. Clean the soaked scallops, add proper amount of cooking wine and ginger slices, and steam for 30 minutes in a steamer;
3. Steam the salted egg yolk and crush it with a spoon;
4. Add appropriate amount of water into the crushed salted egg yolk and stir it evenly to make the egg yolk paste; cut the tofu into pieces;
5. Cut the ham and set aside, take out the quick-frozen pea seeds and thaw them in advance;
6. Put a proper amount of soup into the soup pot, and then add the water of dried scallops;
7. Put in the egg yolk paste; when the soup in the pot is boiling, add peas;
8. Add ham and tofu;
9. Scallops, continue to boil for 10 minutes; add appropriate amount of starch and water; after the pan is opened again, add in an egg liquid to turn off the heat.