Preparation: Yard the cleaned scallops in a hot iron skillet, cover and simmer for 3 minutes until open. Take out the scallop meat, remove the black mud intestines, and then rinse with the broth that oozed out of the scallops when they were simmering, then fish them out and set aside.

How to do it: Heat a little oil, put in the shallots and stir-fry to get the flavor, pour in the scallop meat, quickly cook the cooking wine, put in a little salt, stir-fry to reduce the juice, sprinkle a few coriander leaves, and then leave the pot on the plate.

Korean fried scallops:

Raw materials: frozen scallop meat, chives, green onions, ginger, Korean hot sauce, oyster sauce, steamed fish soy sauce, cooking wine, sugar, rice vinegar, white wine (or cooking wine), starch, each in moderation.

Preparation: Pour enough cool water into the pot, put the scallion, ginger, and then add a small cup of white wine (or cooking wine), and boil over high heat. When the water boils, immediately pour the rinsed scallops, and then turn off the fire to fish out, drain and spare. Chives cut into pieces, ginger shredded standby.

3 tablespoons of Korean hot sauce, 1.5 tablespoons of oyster sauce, 1 tablespoon of steamed fish soy sauce, 2 tablespoons of cooking wine, 2 tablespoons of sugar, and ? tablespoon of rice vinegar into a seasoning sauce and set aside, or according to your own taste. Add water to the starch to make water starch and set aside.

How to do it: Pour the frying pan with the right amount of oil and heat it up, then stir-fry the ginger. Add leek flowers and stir-fry to break. Pour in the scallops that have been blanched beforehand. Pour into the scallops, immediately after the step 4 seasoning sauce into the pouring stir-fry evenly. Pour in the water starch and hook a thin gravy that is out of the pot.

Scallops with asparagus:

Raw materials: scallops, asparagus, asparagus, each appropriate amount.

Preparation: scallops with salt, pepper, wine, cornstarch marinade;

Practice: pan heat, put sesame oil, into the shredded green onions burst incense, and then into the marinated scallops; scallops brown, put the spring asparagus, asparagus. Pour in 1 tablespoon of soy sauce and 1 tablespoon of Lee Kum Kee consumable oil, 1 tablespoon of wine, chicken essence, a little bit of water. Stir fry well. Stir-fry to reduce the juice and remove from the pan.

Scallops with ginkgo:

Raw materials: fresh scallops, ginkgo, green pepper, red pepper, green onion, each appropriate amount.

Practice: fresh scallops with salt, starch sizing, ginkgo raised in oil, chili peppers cut into diamond-shaped slices, and then fresh scallops in a frying pan slipped, with ginkgo, chili peppers together with the frying maturity, loaded into the scallop shell can be.

Fried scallops with fungus:

Raw materials: scallops, garlic, fungus, cabbage, salt, sugar, monosodium glutamate, cooking wine, soy sauce, pepper, sesame oil, water starch, each appropriate amount.

Preparation: add water to the pot, put a little salt and oil, put the heart of vegetables blanched and removed, and then blanch the fungus blanched for a while standby; pot pour into the cool water to boil, add cooking wine, scallops into the cooked and removed, salt, sugar, pepper, monosodium glutamate (MSG), soy sauce, cooking wine, water starch into a sauce.

Practice: sit in the pot ignite the fire pour oil, under the garlic slices stir incense, add fungus, scallops, pour into the adjusted juice, stir-fry over high heat, drizzle a little sesame oil, out of the pan on the plate, cabbage around the edge can be.

Scallops fried parsley:

Raw materials: scallops, a handful of parsley, a spoonful of spicy sauce, green onions, ginger, garlic, sugar, a high degree of white wine, salt to the right amount.

Preparation: parsley leaves washed and cut into small finger length segments. Take out the scallop meat, carefully remove the mud and impurities inside, wash with water, add half a cap of highly white wine, moderate salt marinade for 15 minutes.

Practice: In a frying pan, stir-fry the onion, ginger and garlic, add the marinated scallops, and stir-fry the scallops quickly over high heat, then remove the scallops immediately after they change color.

Add a small amount of oil to the pan and heat, the parsley section of the fried flavor, pour into the previously fried scallop meat, add 1 to 2 tablespoons of the amount of spicy sauce, a spoonful of sugar, quickly stir-fry evenly, and then drizzle half a small bowl of broth or water, turn into a large fire, to be dry soup can be removed from the pot, according to their own taste to add a little bit of salt.