A can of spicy seafood, paired with a bottle of cold beer, lying on the sofa watching a football game, is really a very happy thing. Those spicy seafood sold on Douyin and Kuaishou cost one or twenty yuan for a small can of 100 grams. It’s really not satisfying to eat them after two bites. There is another important issue. The spicy seafood ingredients purchased online are all frozen, not fresh, which would be too expensive. Frozen seafood (such as scallops and clams) are soaked in certain potions to retain moisture. Please try to eat as little as possible. Nowadays, small seafood is so cheap. Friends who like to eat can use fresh ingredients at home. The method is very simple. Learn how to make it, such as spicy scallops, lobster tails, scallops, yellow clams, squid, etc. You can do this for all small seafood that can be spicy. You can even open a shop after learning this recipe. Today, Brother Qi will share with you how to make spicy scallops. Friends who like it can learn from it. Spicy scallops

Ingredients used: wild scallops, chili sauce, peppercorns, refined salt, monosodium glutamate, oyster sauce, sugar, beer

Step 1: Brush the shell of the scallops, 6 pounds to compare Tired. Generally, a family can buy 3 kilograms. If one kilogram of meat can be produced, that is enough for the family. Be careful not to buy too little, otherwise you won’t be able to eat enough.

Step 2: Boil water in a pot, add scallops to the boil and steam until cooked. If you have a large steamer at home, you can steam over high heat for 5 minutes and simmer for 2 minutes without opening the lid. In a small two-layer steamer like mine, it takes 8 minutes to steam and 3 minutes to simmer because there are too many scallops. If you usually steam scallops, steam them over high heat for 5 minutes and simmer for 3 minutes.

Step 3: After steaming, scoop out the scallop meat, use the other half of the scallop shell to scoop out the scallop meat, and put the scooped scallop meat into a basin for later use. Use an electronic scale to weigh 6 pounds of scallops, and the scallop meat will be 2 pounds.

Step 4: Add a few peppercorns into the pot and saute until fragrant, then crush and chop with a knife and set aside.

Step 5: Add a little cooking oil to the pot, add 1 catties of raw materials to 15 grams of chili sauce, stir-fry slowly over low heat until fragrant, and stir-fry out the red oil.

Step 6: Add chopped peppercorns, 1 catties of raw materials, 2 grams of refined salt, 2 grams of monosodium glutamate, 2 grams of chicken essence, 15 grams of white sugar, 5 grams of oyster sauce, 100 grams of beer, and bring to a boil over high heat. Simmer until the water evaporates and the soup becomes thick. See the steps in the picture below for clarity.

Step 7: Add the scallop meat into the sauce and stir-fry evenly before serving. If you use edible cans to vacuum seal, you can open a store and sell them.