Scallop: 10, spinach: 200g, vermicelli: 30g, garlic: 3, dried red pepper: 1, pepper: 10, soy sauce: 10ml, salt: 1g, sugar.
1. Wash scallops, pour appropriate amount of water into the pot, add scallops and cook for 5 minutes until the scallops are open.
2. Take out scallop meat after cooking.
3. Remove the old leaves and yellow leaves from the spinach, wash and cut the roots, and cut the roots.
4. After boiling water in the soup pot, add a little salt and a few drops of oil and cook in the spinach section for 30 seconds until the spinach is soft.
5. Blanch the spinach and remove the cold water, then drain it for use.
6, fans choose the essence.
7. Blanch the vermicelli in the pot. Take it out immediately and let it pass through cold water. Fans are easy to make. Just blanch it with boiling water, and it won't cook for a long time.
8. Squeeze the hot and soft vermicelli and blanched spinach, and put them into a rice cooker with scallops.
9. Add all the seasonings and top with minced garlic and pepper.
10, add peanut oil and sesame oil to the wok, and add a pepper to heat it. When the pepper gives off a strong fragrance and turns black, take it out and throw it away.
1 1, the remaining pepper oil, when poured on the vegetables while it is hot, will hear the life of thorns, and the fragrance of minced garlic and pepper will be emitted.
12, mix well and you can eat.