In the blink of an eye, the new year is coming again! We must have this classic dish on our dinner table in Guangdong. The steamed way can preserve the fresh and sweet taste of the original meat of the shellfish. This dish is full of color and flavor. The scallop's fresh flavor is mixed with garlic and green onion. The fans underneath absorb the scallop's umami taste. The pleasing to the eye is also a big move for the index finger. If you are eating in the New Year or you are a banquet, you can have a big dish! This time, the ancient method of Hujihua small pressed peanut oil was chosen, which originated from the century-old brand of 1918. Its crushing skills have also been selected for intangible cultural heritage and national branding plans! Selected Shandong Shangpin large peanuts, refused to over-process, squeezed by a small press, pressed more fully, only virgin, drip essence. More fragrant and more mellow, especially suitable for steamed fish, stuffed stuffing and cold salad! New Year's Eve, Hu Jihua ancient law small squeezed peanut oil special, the second bottle half price Oh! Poke link purchase: https://shop.m.suning.com/30000544.html
The materials are ready.
Fans soak in water to soften the spare.
The garlic is pressed into garlic, the green onion is washed and cut into chopped green onion, leaving a little shredded, and the pepper is cut into pepper rings for use.
In the wok, pour the ancient jellyfish oil into the orchid.
Put the garlic into the heat when it is slightly hot, stir fry the garlic into a golden yellow, add the pepper ring and let it go.
Add raw garlic and stir well, add salt and mix thoroughly.
The scallop shell is cleaned, the shellfish is washed and picked up to the intestines, washed, and a little salt and cooking wine are added for a while.
Fans are placed in scallop shells and scallop meat is placed on top.
Spread the prepared oil and garlic evenly on the scallop meat, and put it in a steamer and steam for 5 minutes until cooked.
Take out, put the green onion on the scallops, and pour a little seafood sauce. Wash the wok and heat it, add 1 tablespoon of the ancient method of peanut oil, and heat the oil evenly on each scallop.