Ingredients
Sixty Years Old ( 800g ) | Doubanjiang ( Two spoons ) |
White wine ( Appropriate amount ) | Salt ( Appropriate amount ) |
Oil ( appropriate amount ) | Starch ( one spoon ) |
| Light soy sauce ( a spoon ) | Ginger ( One piece ) |
Garlic ( One piece ) | Green onion ( Moderate amount ) |
Sesame oil (appropriate amount) |
How to make stir-fried scallops with bean paste
1.Put the flower beetles into water, add appropriate amount of salt and sesame oil to soak them
2.When the water boils, pour in the flower armor
3.Add white wine and blanch water
4.Open all the mouths and fish them out
5.Clean it repeatedly
6. Drain the water and serve on a plate
7. Peel and cut the ginger Shred, remove and mince garlic
8.Pour a spoonful of starch into the bowl
9.A spoonful of light soy sauce
10.Appropriate amount of water
11.Stir evenly
12. Heat oil in a pan, add ginger and garlic and sauté until fragrant p>
13.Put in doubanjiang
14. Fry out the red oil
15.Pour in the flower armor and stir-fry
16.Pour in the sauce and cook until sticky Thick
17.Sprinkle with chopped green onion and enjoy
18.A stir-fried scallop with bean paste is ready~
Tips
Adding salt and sesame oil to clean water can help the sixty-year-old to spit out sand better.Adding white wine when blanching the scallops can make the meat more delicious and remove the fishy smell.
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