1. Fresh and vigorous scallops, ginger, onion, garlic, spicy millet, cooking wine, light soy sauce, sugar

2. Add salt and a few drops of oil to the water to make the scallops spit out sand, and wash them a few more times

3. After the oil is heated in the pan, sauté the ginger, onion, garlic, millet and spicy.

4. Stir-fry with strong fire and quick hands, and move quickly. Add sugar, light soy sauce, and finally collect the juice and serve on a plate.

Cooking Techniques

The 60-year-old must be fresh and vigorous, the fire must be strong, the frying must be quick, and the action must be fast.

1 The sixty-year-olds are quite fresh. After you buy them, take a basin of water, add a little salt, put the sixty-year-olds in and soak them for a few hours, and you can spit out all the sand.

2 Chop ginger, garlic and tempeh together.

3 Chopped green onions.

4 Heat the pan and add oil. First, pour the minced ginger, garlic, and scallions into the pan and stir-fry until fragrant.

5 Pour in the flower armor and stir-fry.

6 Add cooking wine, Pixian bean paste, light soy sauce, salt and sugar, stir-fry, and add a little water.

7 The 66-year-old opens her mouth and collects the juice.