Raw materials: scallop, white radish, ginger and garlic foam, scallion, salt, monosodium glutamate, cooking wine, oil.

Practice:

1, the scallop disemboweled to remove the viscera and fins, remove the head and tail, wash with scissors cut into a section to drain.

2, the white radish peeled with sassafras sassafras into fine julienne spare.

3, hot pan with oil, oil put a little more , into the scallops, with a small fire fry into both sides of the golden brown out of the spare.

4, leave the bottom oil in the pot, put ginger and garlic foam burst incense. Stir fry the radish, wait until the radish becomes soft, then add the fried scallops.

5, in the pot add appropriate amount of cooking wine and water. Cover the pot with a lid and simmer for a while, then add salt and monosodium glutamate to taste and sprinkle with chopped green onion.

The key to production:

Knife work requires uniform size, the right proportion of raw materials, blanching radish to remove odors, master the fire.

Features:

Tender texture, salty and slightly sweet.