Fried Scallop
Huajia is a popular street food nowadays. However, in order to keep the appearance of the flower shell, most sellers first blanch the flower shell in the water, and then mix other seasonings. It looks good, but it doesn't taste good enough! Today, I made chilli, prickly ash, onion, ginger and garlic at home. It's absolutely delicious!! My child and I had to fight for a plate. We didn't even have time to drink!!!
Step 1 . Clean the flower armor and control the dry water (this step takes the most time, so be sure to wash it, or it will not hurt your teeth). Chop the scallion, ginger and garlic, and prepare the dry pepper and pepper.
Step 2 . Pour oil in the pan (the amount of oil should be more than usual when cooking)
Step 3 . Add shallots, ginger, garlic, pepper, pepper, and old Ganma, and turn down the heat (to prevent chili powder from pasting the pot) beyond the red oil.
Step 4 . Pour in the scallop and stir fry evenly
Step 5 . When a few flower shells explode, add 1 teaspoon of Baijiu to remove the smell (stir fry twice), then add sugar, salt and soy sauce, and stir well.
Step 6 . Wait until all the flower shells explode. Don't fry them too long, and the flower shell meat won't be tender after too long! (don't stir fry too much in this process, just wrap the seasoning juice evenly on the flower shell, and the flower shell will explode quickly under the action of high temperature. Otherwise, if you stir fry too much, the meat and shell of the flower shell will separate, affecting the beauty and taste.)
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