Accessories: 2 teaspoons of Chili powder, 1 small piece of cinnamon, 3 pieces of fragrant leaves, 2 pieces of star anise, 2 teaspoons of steamed fish soy sauce, 1 teaspoon of oyster sauce, half a teaspoon of white sugar, 20 pieces of pepper, appropriate amount of pepper powder and 1 teaspoon of white sesame.

The practice of spicy scallops:

1, scallop meat picked the sandbags and washed them for later use.

2. Make a simple Chili oil first, mix 1 teaspoon of coarse Chili noodles+1 teaspoon of fine Chili noodles evenly, and add 1 teaspoon of white sesame seeds.

3. Put the cold oil in the pot, add 1 piece of cinnamon, onion, two star anises, fragrant leaves and 20 peppers and stir-fry until fragrant.

4. After frying, remove spices such as pepper, cinnamon and fragrant leaves.

5. When the oil temperature drops to 60% heat, pour the oil on the Chili powder.

6. Stir quickly and evenly to make simple Chili oil.

7. Put the water in the pot. After the water is boiled, put the onion and ginger slices into the treated scallop meat blanching water.

8. After the water is boiled, it can be fished out in ten seconds.

9. Put 2 teaspoons of umami soy sauce, 2 teaspoons of oyster sauce 1/2 teaspoons, a little chicken powder, a little sugar and a little pepper powder into the blanched scallop meat in turn, and drizzle with Chili oil.

10, mix well when eating.