Scallion Butter Bird Scallops
Overview
How to cook Scallion Butter Bird Scallops at home
Tags
Ingredients
Steps
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This is a bird shell that I bought just out of the shell at the market
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Handling bird shells requires courage and patience. Hold the shell with one hand and use the other hand to open it from the root with a knife, and then use the knife to scrape out the internal organs of the bird shell
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This is how hard it is to handle the internal organs of a bird shell
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Wash the scallops several times in clean water until they are free of sand and foreign matter, and they will taste better
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The washed and drained scallops look appetizing
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Prepare ingredients: wash cucumber, onion, ginger and coriander and set aside
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Peel the cucumber and cut into thin strips and set aside
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Cut onion and ginger into thin strips and set aside
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Add an appropriate amount of water to the pot and bring to a boil. Put the scallops in and blanch them. Immediately take them out with a strainer and put them in cold water to cool down
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The drained clams are waiting for the scallion oil
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Spread the sliced cucumbers on the bottom of the plate
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Arrange the clams on the cucumber shreds
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Onions and ginger are placed on top of the clams
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Mix the sauce salt, fresh soy sauce, sugar, monosodium glutamate and sesame oil and pour it evenly on the scallops
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Pour an appropriate amount of corn oil into the pot, heat it, add Sichuan peppercorns and dried chilies and fry until fragrant. Remember not to burn it over high heat
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㸆Pour hot pepper oil on the clams and it will make a crackling sound. Be sure to pay attention to safety and be careful not to get burned
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Delicious bird shells in scallion sauce, sprinkle with coriander and you're done
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The texture of the scallops with scallion oil is really delicious
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Suitable for family banquets and gatherings with friends
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When mixed together, it tastes perfect
