Stir-fried scallops
Overview
Huajia is a popular street food nowadays. However, in order to maintain the appearance of the flower armor, most sellers first blanch the flower armor in water, and then mix the other seasonings thoroughly. It looks good, but it doesn’t taste good enough! Today I made my own chili pepper, Sichuan peppercorns, green onion, ginger and garlic at home. It is absolutely delicious! ! The kid and I were fighting over each other and finished the plate without even having a chance to drink the drinks! ! !
Tags
Ingredients
Steps
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Wash and drain the sixtieth nails (this step takes the most time, be sure to wash them thoroughly, otherwise they won’t bite). Chop the onions, ginger and garlic, and prepare the dried chili peppers and Sichuan peppercorns.
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Pour oil into the pot (a little more oil than usual for cooking)
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Add onions, ginger, garlic, chili peppers, Sichuan peppercorns, and Laoganma, and reduce the heat to low (to prevent the chili powder from scorching the pot) and add the red oil.
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Pour in the flower armor and stir-fry evenly
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When a few flower shells pop, add 1 tablespoon of white wine to remove the fishy smell (fry twice), then add sugar, salt and dark soy sauce, stir well.
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Just wait until all the shells burst open. Do not fry for too long, otherwise the meat will become tender! (Do not stir-fry excessively during this process. Just wrap the seasoning juice evenly on the shells. The shells will explode quickly under the action of high temperature. Otherwise, the meat and shells of the shells will separate if you over-fry the shells, which will affect the appearance and taste.)
