Seasoning: 12 grams of cooking wine, 5 grams of salt, 4 grams of sugar, 3 grams of monosodium glutamate (MSG), 4 grams of pea starch, 5 grams of green onions, 5 grams of ginger, 50 grams of peanut oil
Methods
1. scallop clean and cut into segments, put into a basin with salt, 8 grams of wine, wet starch and mix;
2. radish wash Cut shredded blanched and drained;
3. frying pan on the fire to eighty percent of the heat will be put into the scallops, deep-fried until golden brown, poured into a leaky spoon to control the oil;
4. pot to leave a little oil, put onions and ginger sautéed incense, into the scallops, shredded radish, add water, yellow wine, sugar, salt boil;
5. add monosodium glutamate can be out of the pot to plate.
Tips
Food Compatibility:
Scallop: Scallop is not to be fried with butter, mutton oil; not to be eaten with licorice, thorns.
White radish: white radish avoid ginseng, American ginseng with food.
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