Main Ingredients:

200g scallop, 200g eggplant, 20g red bell pepper, 20g Hangzhou bell pepper

Ingredients:

3/2 teaspoon salt, 1 teaspoon sugar, 1 teaspoon dry cornstarch, 5g scallion, 5g ginger, 5g garlic, 3g scallion, 1 teaspoon soy sauce, 1 teaspoon cooking wine

Make:

1, ? Remove the head and guts of the scallop and wash it well, drain and marinate with 1/2 teaspoon of salt for 5 minutes.

2. ? Wash eggplant, red pepper and scallion.

3. ? Cut the red pepper into cubes, cut the hang pepper into rings, and mince the scallions.

4, ? Onion, ginger, garlic are sliced.

5, ? Cut the eggplant into finger-thick strips, add 1/2 teaspoon of salt and marinate for 5 minutes, then rinse and squeeze out the water.

6. In a frying pan, sauté the eggplant until lightly browned.

7. ? Add the scallops and fry until golden brown on both sides.

8: ? Heat a wok, add a little oil and sauté onion, ginger and garlic slices. Add scallops and eggplant.

9. ? Add cooking wine, soy sauce, sugar, and the right amount of water, and simmer on high heat for 5 minutes.

10, add red pepper and hang pepper, stir-fry for 1 minute, add dry starch to water starch into the pot, and stir-fry quickly.?

Key:

1, ? Marinate the eggplant before frying, it can be very save oil.

2. ? After adding the scallops and eggplant to the pan, turn them with a light hand to avoid breaking them.