Required ingredients: scallop (gutted) 350g, corn starch, 1 tablespoon of soy sauce, 1/2 tablespoon of sugar, a pinch of salt, 1 tablespoon of cooking wine, 2 slices of ginger, 1 green onion, 4 red bell peppers, 300g of white radish, Pixi County soybean paste 1 tablespoon, cooking oil, moderate

Cooking steps

1. Clean the scallop by removing its internal organs, then cut it into small pieces of about 5-6 cm in length and drain it well.

2. Wash the white radish and scrape off the skin, then cut into thin julienne strips with a knife.

3. Cut ginger and scallions, cut red bell pepper into small pieces, and prepare one tablespoon of Pixian bean paste.

4. Pour a moderate amount of corn starch in the dish, dip the scallop sections on both sides of a thin layer of starch.

5. Heat cooking oil in a wok and fry the scallops over medium-low heat.

6. Fry the scallops on one side until the color is set, then turn to the other side until both sides are golden brown and crispy.

7. In the bottom of the pan oil into the ginger and red pepper stir fry on low heat, and then into the Pixian bean paste fried red oil.

8. Then put the white radish wire stir fry color, and then put the fried scallops into the pot.

9. Adjust the soy sauce, cooking wine, and then add water and pot ingredients level, high heat to boil and then reduce the heat to simmer for 2-3 minutes.

10. When the pot of soup to reduce, scallops to taste after adding sugar and a little salt to taste, and finally sprinkled with chopped green onion can be out of the pot.