Raw material: scallop. Seasoning: green onion, ginger, chili, cooking wine, salt. Practice: 1, the scallop cleaned and cut into sections, placed in a container, sprinkle a small spoon of salt, mix well, and then placed for about 1 hour, so that the salt is absorbed by the body of the fish. 2, the scallop pieces of plate, add ginger, cooking wine, chili peppers, on the pot to steam for 10-15 minutes out. (Steaming time to find a plate to cover, you can avoid too much water in the plate after steaming) 3, in the steamed fish sprinkled with scallions on top of the OK. Cooking tips: I did not remove the scales, the silver scales of the scallop is very beneficial to the human body substances, will also make the scallop flavor more fresh and fragrant. Silver scales will dissolve in too hot water, so rinse with cool water when washing scallops. It is important to note that the black membrane inside the belly of the fish must be torn off, as well as the dirt close to the spine of the fish broken and washed, which is the source of the fishy flavor, and it is easy to be ignored.

Process: Steam

Flavor: Salty and fresh

Time: <15 minutes

Ingredients:

Cooking Steps:

0. Ingredients collection chart:

1. Scallop cleaned and cut into sections, placed in a container, sprinkled with salt, mix, and then left for about 1 hour to allow the salt to be absorbed by the fish

2. Put the scallop pieces on a plate, add ginger, cooking wine and chili pepper, and steam on the pot for 10-15 minutes to take out. (When steaming, find a plate to cover, you can avoid too much water in the plate after steaming)

3. Sprinkle scallions on top of the steamed fish and it's OK

Cooking Tips:

I didn't remove the scales, the silver scales of scallop is a very beneficial substance to the human body, and it will also make scallop taste more fresh and fragrant. Silver scales will dissolve in water that is too hot, and you need to rinse the scallops in cool water when washing them. It is important to note that the black membrane inside the belly of the fish must be torn off, as well as close to the spine of the fish to break the dirt wash, which is the source of the fishy flavor, and it is easy to be ignored

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