Scallops and peas(shan bei he lan dou )

Scallops and peas

Introduction:

"We usually add a few scallops when we cook soup or noodles, just like shrimp. Today's scallop meat is frozen and fishy, so we marinate it in advance. When we eat it, it has a wine flavor. It's also a good wine dish with crisp Dutch beans."

Production steps:

Step 1: remove the old tendons from the peas and wash them. Thaw the scallop meat in water, wash and drain

Step 2: shred the ginger, put in the scallop, and pour in 4 spoonfuls of cooking wine

Step 3: add 2 spoonfuls of seafood sauce and stir well

Step 4: marinate for 30 minutes to remove the fishy smell

Step 5: take out the shredded ginger from the pickled scallops and drain them

Step 6: add lard in a hot pan

Step 7: saute garlic

Step 8: stir fry scallops

Step 9: stir fry the peas

Step 10: add 1 teaspoon salt

Step 11: add 1 spoonful of cooking wine and continue to stir fry

Step 12: stir fry until the peas are cut off, add chicken essence, and then out of the pot

Materials required:

Peas: 250g

Scallops: 110g

Ginger: 1 yuan

Garlic: 4 cloves

Seafood sauce: 2 teaspoons

Cooking wine: 5 teaspoons

Salt: 1 teaspoon

Chicken essence: a little

Note: 1. Scallop meat is frozen, fishy smell is very heavy, can't be directly used for frying, to wash and add ginger cooking wine to marinate to remove fishy smell. 2. Behind the salt can't be added, because the salty scallop is salty when added seafood sauce. 3. Don't fry the peas for too long, stir fry the peas to keep fresh, taste will be crisp

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Shan Bei He Lan Dou