Sautéed Scallops

Overview

Medium spicy, salty and red in color, perfect for rice.

The scallop meat is defrosted.
Remove the gills, and remove those who don't like the stomach pouch. This depends on personal preference.
Green and red pepper, ginger and garlic.
Heat an appropriate amount of oil in a pot, add ginger, garlic, green and red pepper and stir-fry until fragrant.
Dig in a small spoonful of Pixian bean paste.
Fry out the red oil.
Pour in appropriate amount of boiling water.
Pour in the scallop meat.
Cover and simmer for four to five minutes.
Pixian bean paste is salty enough, just add some raw seasoning.
Finished product.
Finished product.