Scallop with soy sauce and vermicelli(dou chi fen si shan bei )

Scallop with soy sauce and vermicelli

Introduction:

"Recently, many friends have asked me that I can't control the taste of steamed scallops and roasted scallops at home. Today I'll teach you a simple way. The taste is absolutely better than the outside."

Production steps:

Step 1: the scallop thaws naturally, can buy fresh best

Step 2: separate scallop meat from shell, remove viscera, wash, brush shell with brush, blanch in boiling water

Step 3: bring to a boil, pour in rice wine, put scallop meat in water for 10 seconds, remove and dry

Step 4: soak the vermicelli in warm water, drain and set aside

Step 5: mince ginger and garlic

Step 6: heat oil in a hot pan, add minced ginger and garlic over low heat, stir fry until fragrant, add Douchi sauce, Shaojiu, soy sauce, soy sauce, sugar seasoning

Step 7: turn the heat, put the scallop in the pot and fry for 10-15 seconds

Step 8: take out the scallop meat, pour in the pickled vermicelli, stir fry until the sauce is absorbed

Step 9: put the fans in a pile with chopsticks on the shell

Step 10: put the scallop meat on the vermicelli and put a big leaf under the shell

Materials required:

Scallops: 5

Fans: 1 volume

Ginger powder: 1 teaspoon

Garlic: 3 teaspoons

Daye: 5

Laoganma Douchi sauce: 3 teaspoons

Raw soy sauce: 1 teaspoon

Old style: 1 spoonful

Sugar: 2 teaspoons

Oil: half a bowl

Shaojiu: 2 spoons

Note: scallop viscera must be removed clean, otherwise the fishy smell is very heavy.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Dou Chi Fen Si Shan Bei