Grasping and frying is a combination of grasping and frying. Hurry and fry. The main ingredient paste, stir-fry thoroughly, and then stir-fry with the sauce. There are two ways to catch the paste. One is to mix starch into porridge paste with egg liquid. One is to make starch into porridge paste with clear water. Raw materials for frying fresh shellfish:

Ingredients: scallop 200g, garlic cloves15g, green garlic 25g. 500g of seasoning vegetable oil (the actual dosage is about 50g), cooking wine 10g, ginger 5g, onion 25g, salt 2g, monosodium glutamate 3g, wet starch 40g, clear soup 10g.

Method for frying fresh shellfish:

1. Wash the mucus on the shell surface, pry open the shell and take out the shell meat, wash away the dirt and tendons, cut each shell meat into sections, put it in a bowl, and add clear soup, cooking wine, monosodium glutamate, salt and wet starch to make juice.

2. Stir-fry with a spoon, boil the vegetable oil, stir-fry the shellfish for a few minutes, and then pour it into a colander to drain the oil.

3. Heat the original spoon with the base oil, then pour in the shellfish, immediately cook the appropriate juice, turn it over a few times, and pour in the sesame oil.