The first type: garlic and shellfish: ingredients: shellfish and garlic. Practice: wash and shred the arctic shellfish, and pat the garlic for use. When the pot is hot, the garlic is fragrant. When the pot is hot, turn off the fire. Put the shredded scallops in the pot, stir-fry them at the remaining temperature for more than 20 seconds, and quickly add salt and a little soy sauce.
The second type: Sauced scallop: Ingredients: scallop, onion, pepper, ginger, garlic, yellow sauce, sugar, vinegar, salt and vegetable oil. Practice: Wash the shellfish, slice them, dice the onion, slice the ginger and garlic, put the oil in a wok, stir-fry the pepper, onion, ginger and garlic after the oil is hot, if you can eat spicy food, add a proper amount of pepper to stir-fry the aroma together, add a proper amount of yellow sauce to stir-fry the shellfish, add sugar, salt and vinegar to taste, and then leave the dish after the sauce wraps the shellfish.
The third type: fishing for juice: ingredients: Arctic shell, black fungus, scallion, red and green pepper shreds, fishing for juice. Practice: Soak the auricularia auricula in warm water until it fully swells, blanch it in boiling water 1 min, take it out and cool it, cut the scallion into filaments, remove the seeds from the green pepper and cut it into shreds, then rinse and drain it with purified water after the arctic shell is thawed. If you pay attention to it, brush a layer of olive oil on the surface to brighten it, mix the light soy sauce, soft white sugar and a little cold boiled water, microwave bite for 30 seconds to melt the sugar, and take it out and cool it.