After the parsley is washed, the leaves are cut into small fingers.
Remove the scallop meat, carefully remove the sand and impurities inside, wash it with water, add half a bottle of white wine, and salt for 15 minutes.
In the wok, sauté the shallots, ginger and minced garlic, add the marinated scallops when the scent is scented, stir fry quickly, and the scallop meat will be ready for use immediately after discoloration.
Add a small amount of oil to the pan and heat it. After the sautéed sautéed sautéed scallops, pour the scallop meat before frying, add 1 - 2 tablespoons of spicy sauce, 1 spoonful of white sugar, stir fry evenly, then drizzle Into a small bowl of broth or water, turn into a big fire, after the soup is dried, you can put out the pot, you can add a little salt according to your taste
1. The sugar can be freshened, and the salty taste of the chili sauce can be effectively neutralized, which cannot be omitted, and the chicken essence can be omitted; 2. Don't put too much water in the end, you can let the scallops taste. The fire will be quickly dried, so as not to affect the crisp taste of the parsley.