Scallop meat is about 150g.

condiments

About 150g leek and 1 zucchini.

Red pepper 1, orange pepper 1.

Jiang Mo 1/2 tbsp, minced garlic 1/2 tbsp.

Onion 1/2 tablespoons

Seasoning soaking

1/2 tbsp refined salt

Guoshang seasonings

1 tablespoon douchi, 1 tablespoon soy sauce, 1/3 teaspoons refined salt, 1/3 teaspoons white sugar.

Pepper 1/2 teaspoon, Lin Wei 1/2 teaspoon, white wine 1 teaspoon, cornflour 1/2 teaspoon.

1 tbsp water and 1/2 tbsp sesame oil.

Step 1: Soak the picked leeks for about 2 hours.

2. Soak scallop meat in cold water after room temperature, add 1/2 tablespoons of refined salt, mix well and soak for about 30 minutes.

3. Drain the water and use kitchen paper to absorb the water.

4, zucchini open eight petals, core, oblique knife granulation.

5. Dice leek and pepper.

6. Ginger, garlic and red onion are cut into minced lobster sauce, washed and slightly chopped.

7. Put a bowl of 2 tablespoons of release powder, roll the scallop meat in the raw powder and wrap it with a layer of powder.

8. Boil the water in the pot, add 1 tsp of refined salt, put the scallop meat into the strainer, then put it into the water several times, and drain it.

9. Bring the pot to a boil, raise the fire, add oil to the pot, add Jiang Mo, minced garlic, minced red onion and fermented soybean, and stir fry until fragrant.

10、

Pour in red pepper, orange pepper, leek and zucchini, and add 1 tbsp lobster sauce, 1/3 tsp refined salt, 1/3 tsp sugar, 1/2 tsp pepper, 1.

1 1. Pour into scallop meat, inject 1/2 tablespoons of cornstarch mixed with 1 tablespoon of water, and stir-fry until bubbling.

12, turn it over a few times quickly, and finally add 1/2 tablespoons of sesame oil, and take it out of the pot after a few laps.

Tip (1) Apply a layer of powder on the surface of scallop meat before ironing to prevent scallop meat from being tender and slippery;

(2) When frying seafood, it should not be over-fried, and the over-fried seafood meat will turn into firewood, resulting in excessive moisture;