Red fire tape

Red fire tape

Overview

This is an original dish made by a young chef who took risks. The chef is from Beijing. Our pursuit of seafood is nothing more than braised prawns, roasted sea cucumbers or stewed yellow croaker, etc. I have lived in Guangdong for many years, and of course I have witnessed their expertise in seafood production in front of Lao Guang. There are endless options such as steamed sea bass, boiled shrimps or black bean paste. Scallops, this kind of ingredient is mostly chilled in the north and fresh in the south. When it comes to cooking methods, the north follows the method of braised in oil, while the south makes good use of steaming. Today, the chef will share with you a dish of fiery red scallops that is not from South Africa or North Africa. This dish has some shadows of Western or Southeast Asian cuisine, but it is now truly a Chinese dish. It will give you a new taste experience. This dish not only retains the inherent sweetness of the seafood ingredients, but also increases the taste stimulation, making the sweetness not boring but not too exciting.

Tags

Ingredients

Steps

  1. Take 200 grams of chilled or fresh scallops, defrost or remove the shells, wash, empty and drain and set aside

    Red fire tape step 1

  2. Chop the garlic, ginger, green onion (take half of the green part) and red pepper (Thai pepper) and set aside

    Red fire tape step 2

  3. Put olive oil (the chef here recommends only using olive oil) into a pan, heat it up and add an appropriate amount of salt according to taste

    Red fire tape step 3

  4. After the oil is hot, add minced ginger and minced garlic

    Red fire tape step 4

  5. After the minced ginger and garlic are fragrant, put the scallops into the pan and shake the pan gently to avoid burning the scallops. Continue this process for 5 minutes. During this period, you can turn the scallops over. It won’t be a big problem if you don’t turn them over

    Red fire tape step 5

  6. After frying for 5 minutes, add the chopped green onion and red pepper. Do not use a spatula to stir-fry, and do not use chopsticks to stir-fry, as this will break the scallops. Continue to shake the pan gently for 1 minute

    Red fire tape step 6

  7. Remove from the pan. Arrange the scallops on the plate with a spoon or chopsticks, then pour the sauce from the pan over the scallops

    Red fire tape step 7