An appetizing appetizer.
Wash the large dried scallops and wrap them in bacon.
Use a toothpick to string the rolled bacon scallops.
A small amount of cooking oil in the frying pan, a small fire, after the oil is hot, put the scallops into the pot, and turn it from time to time to make it evenly heated.
After frying until 15 minutes, turn to medium heat and continue to turn the scallops in the pan. When the surface of the bacon becomes slightly burnt, the pan can be cooked. Put it on the kitchen paper for a little oil absorption.
In a small pot, pour in the appropriate amount of teriyaki sauce and allspice, heat and stir until it bubbling. Put a little water starch and stir it a little to make it thicker and turn off the heat.
Put the oily scallops in the dish, topped with the teriyaki sauce, sprinkle with some radish seedlings and serve at the back end!
1. Use a toothpick to wear bacon scallops to prevent the bacon from falling out during the frying process. 2. When frying the shellfish, do not put too much oil, because the bacon itself is full of oil and water, and more oil will be produced during the frying process. 3. The time to fry the shellfish must be slightly longer in order to make the scallops fully cooked. 4. The amount of teriyaki sauce is placed according to your taste. 5. Add a small amount of water starch to the teriyaki sauce to allow the soup to hang evenly on the scallop rolls.