Fresh shellfish, cucumber, bamboo shoots, Pixian bean paste, onion, garlic, white sugar, rice vinegar, salt, red oil, peanut oil, egg white, starch, cooking wine and soy sauce.

manufacture

1. Wash and drain the fresh shellfish column, add salt, egg white and starch for sizing; Chop onion, ginger and garlic, chop Pixian bean paste, and dice cucumber and bamboo shoots.

2. Add oil to the pot and heat it to 30%. Slide in fresh shellfish and take them out.

3. Leave a little oil in the wok, add onion, ginger, garlic, bean paste and stir-fry, cook wine, add cucumber and diced bamboo shoots and stir-fry, then add soy sauce, sugar, vinegar and fresh shellfish, thicken evenly, and drizzle with red oil, and serve.

trait

Refreshing, tender and smooth, full of fish flavor.

1, fresh shellfish in oil, slide to medium-ripe.

2. The fresh scallop column is the obturator internus of scallop, with fresh and tender taste and rich nutrition.