seasoning

salt

of appropriate amount

monosodium glutamate

of appropriate amount

Sichuan pepper

10 capsules

dry red pepper

1 root

light soy sauce

of appropriate amount

carrot

of appropriate amount

coriander

1 tree

bell pepper

1/2

vegetable oil

of appropriate amount

Yuanzhen sugar

of appropriate amount

mustard sauce

of appropriate amount

Method of cold dressing scallop skirt

1. Shred carrots, green peppers and parsley.

2. Clean the scallop skirt

3. Heat the water in the steamer until it boils.

4. After the water boils, blanch the shredded carrots in water and remove the cold water for later use.

5. Boil the scallop skirt in boiling water and take it out.

6. blanched scallop skirt is put into cold water for supercooling, and the moisture is controlled to dry.

7. Put the blanched scallop skirt, shredded carrots, shredded green peppers and coriander segments into a basin, and add soy sauce, vinegar, salt, a little sugar, monosodium glutamate and pepper segments.

8. Put a little vegetable oil in the wok, and add pepper when the oil is hot.

9. Fry the pepper for a while and then add the cracked pepper.

10. Pour the fried pepper and pepper hot oil on the ingredients while it is hot, and mix well to serve. If you like mustard, you can add some mustard sauce.