Accessories: 2 Hangzhou peppers and 2 red peppers.

Seasoning: soy sauce 1/2 tbsp, onion 5g, ginger 5g, garlic 5g, cooking wine 1 tbsp, oyster sauce 1 tbsp, water 1 tbsp, vegetable oil 1.5 tbsp.

The practice of spicy frying scallop meat

1. Wash fresh scallop meat and soak it in clear water for half an hour; Shred onion, ginger and garlic with a knife, and cut pepper into small pieces.

2. Take a small bowl, add oyster sauce, soy sauce and 1 tablespoon water to make juice; Boil water in the pot and add wine.

3. After the water is boiled, blanch the scallop meat and take it out for later use.

4. Pour vegetable oil into the wok, turn to medium heat, add onion, ginger, garlic and pepper and stir-fry until fragrant.

5. Turn to high heat, add the blanched scallop meat, add the juice prepared before (Step 2), stir-fry for a few times, and then take out the pan.

Cooking tips

1, the drowning time should not be too long, 1 minute is enough;

2, when frying, you have to turn to a big fire to fry the fragrance. But be careful not to burn the pot.