Health benefits
Doubanjiang: maintain healthy skin and mucous membranes
Soy sauce: nourish blood, protect teeth, protect bones
Ingredients
Scallop meat ( 500g ) | Doubanjiang (appropriate amount) |
Millet pepper ( Two ) | Ginger ( Three slices ) |
Onions ( One ) | Garlic ( four ) |
Green chili ( one ) | Cooking wine (appropriate amount) |
Edible oil ( appropriate amount ) | Salt ( appropriate amount ) |
Soy sauce (appropriate amount) | Fuel consumption ( Moderate ) |
How to make spicy scallop meat
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1.Because you can’t buy scallop meat in Shaoguan, this is frozen scallop meat sent by your friend from Zhanjiang.
2.Thaw and wash well.
3. Remove the internal organs from the scallop meat, wash it, boil a pot of water, and add some cooking wine.Blanch scallop meat for two minutes.
4. Prepare ginger, onion, garlic, millet pepper, chili pepper, and bean paste.
5.After the oil is hot, add the ginger, onion, garlic and pepper and stir-fry until fragrant, then add the boiled water Stir-fry the scallop meat, immediately add bean paste, oil, and light soy sauce, stir-fry until fragrant, and then ship.
Tips
Blanch the scallop meat so that no water will come out when stir-frying, making it more delicious for late-night snacks.
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