Roasted Sauce

Overview

When it comes out of the pan, the aroma is already overflowing, and some people can't help but eat half a plate~~

Tags

• hot dishes
• aged vinegar
• corn starch
• dried chili pepper
• garlic
• garlic sprouts
• onions
• oyster sauce
• sixty
• spicy sauce
• sugar
• very delicious
• zanthoxylum bungeanum
• ginger
• pepper
• salt

Ingredients

Steps

1. 1 After buying the fresh scallops, rinse them several times and pour them into the pot with cold water. After the water boils and the scallops are all open, turn off the heat (put the scallops under the tap and rinse them repeatedly. If there is sand, no one will want to eat it no matter how good the taste is)

   

2. 2 Prepare condiments, onion, ginger, garlic, dried chili and Sichuan peppercorns, vinegar for a very fresh flavor. Use oil. (Thicken the gravy with pepper, chicken essence, sugar, salt and cornstarch and set aside) half a bowl of water to thicken the gravy

   

3. 3 Add the onions, ginger, and garlic to the pan and stir-fry for a while. Add the dried chili peppers, spicy sauce, and finally the garlic leaves. When fragrant, add the scallops and stir-fry together

   

4. 4 Stir-fry for a minute and then pour in the mature vinegar, cooking wine, and oil. The taste is very fresh. Stir-fry for a few times, and then pour in the gravy blended in step 2 (the color of the gravy is wrong because I poured vinegar and other things into the gravy. Don’t learn from this wrong demonstration)

   

5. 5 Cook over medium heat for one minute and then it's ready (the time also depends on the amount you prepare)