Spring leeks are the most tender and fresh, and the scallop meat is even fresher.
main:200 grams of leeks, chilled scallop meat 250 g, flaxseed oil 10 ml
others:pixian watercress sauce 1 tsp, 1 teaspoon of sugar, 1 scoop of oyster sauce, 1 scoop of cooking wine, 1 onion, ginger 2 slices
The practice of sautéing scallops with leeks.
wash the leeks and cut into sections
finely chop the shallots
ginger shredded
after thawing the scallops, the gills and sand sacs are flushed into boiling water and drained immediately
heat the pan and pour in the flaxseed oil
sauté chopped chives and shredded ginger over low heat
pour over low heat into pixian bean paste and fry out the red oil
turn the heat to pour the scallop meat and stir-fry quickly
pour in the leeks, sugar and oyster sauce
quickly stir-fry evenly to get out of the pot.
