Scorpion is a popular small seafood that is abundant in summer. It is white, tender, soft and delicious. It is now the most fertile season of the scorpion in the year. It is a summer delicacies. Dear cooks, although the dumplings are delicious. Eat, but not when you encounter a fried scorpion, the shell and the meat will be peeled off separately and the meat is old? Today, I’m sharing a stir-fry scorpion that doesn’t leave the shell intact, and locks the soup with tender and juicy meat.
Prepare all the ingredients for home-grown ginger and scallions! Cut the onion, ginger sliced silk, garlic and flat scorpion in a light salt water and put it in the refrigerator for 2 hours, let the scorpion spit out the sand [Knocking on the blackboard]: ???????????? 吐 吐 吐 吐Wash, use a knife to gently cut the knife at the seam of the back of the scorpion, pay attention to just cut the seam to close the knife. (Note that when cutting, beware of injury!)
All cut well, rinse with water and drain to prepare for cooking: hot pot, cold oil, scallion, ginger, garlic, dried chili
Add the scorpion fire and stir fry for 1 minute, pour in the rice wine, add a little salt to taste, add the appropriate amount of MSG (or not), and then stir the white pepper for 2-3 minutes.
One by one, the whole scorpion, take a bite, a bag of soup is too fresh, the practice of leeks, ginger and fried scorpions is relatively simple, but the production is very delicious, the season of the scorpion is fat, use the little coups I share, everyone You can make a copy to taste it~
1, pay attention to the time when cutting, beware of hand 2, try not to stir too long, it will affect the delicate and taste of the meat. 3, when eating, remove the black color on the side of the meat, and eat more assured