Delicious shellfish broth: 1. Remove impurities from shellfish meat and clean it. 2. Chop the shellfish. 3. Stir the ginger slices with cold oil in a hot pot. 4. Slip the shellfish and add a bowl of water. 5. After the shellfish is cooked, add chives and add a little salt. Stir-fried scallop with shellfish: 1. Wash mung bean teeth and drain; 2. Wash seashells and drain; 3. Heat the oil in the wok, stir-fry the fallen shellfish until it is 80% ripe, and put it on standby; 4. Fall mung bean teeth and stir fry; 5. Stir-fry until soft and tender, and then stir-fry until 8 times cooked; 6. Pour the fried shellfish down and stir-fry with mung bean teeth, season with salt, and stir-fry until cooked. Spicy stir-fried shellfish: 1. Chop shallots and mince garlic. 2. Wash shellfish with a white cloth, and the water must be sucked, otherwise it will be put in an oil pan. Haha, take it out, add salt, pepper, Shaoxing wine, pickling, add eggs and raw flour to paste. 3. Stir well to wrap shellfish in whole egg paste. 4. Put oil in the pan, and heat it to 40-50% before adding it. Fry both sides until golden brown. 6. Leave the bottom oil in the pot and put in the onion and minced garlic. 7. Add the garlic hot sauce after it smells. 8. Stir-fry to get the fragrance and red oil. 9. Pour in the fried shellfish, cook a little Shao wine and add sugar to taste 10. You can thicken the juice with a little water starch before taking out.

Half a packet of frozen scallop meat, 2 pieces of Longkou vermicelli, onion, ginger and garlic, chopped pepper, cooking wine, steamed fish and soy sauce, sugar and peanut oil.

Practice 1, scallops soaked in water to thaw (cold water or warm water, the water temperature can not be overheated. ）； The vermicelli is also soaked in warm water and cut.

2. The thawed scallop meat cut the cross knife, that is, cut the cross pattern on the shellfish with a knife, but it is not completely cut off. (This step is to make shellfish taste better, and it can be omitted if it is scallop. ) Drain the water and add a little cooking wine for pickling 10 minute.

3, onion, ginger and garlic are cut into pieces, add chopped pepper, steamed fish soy sauce, oyster sauce, a little sugar and peanut oil to make juice.

4. Drain the vermicelli and spread it at the bottom of the dish. Code the shellfish on the vermicelli and pour the juice evenly.

5. Boil the water. After the water boils, put the scallop meat into a steamer and steam it for 6-8 minutes.

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