Stir-fried scallops with ginger and scallions
Overview
Sixty-year-old clams, also known as clams, are plump and plump when eaten in early autumn, and are a household delicacy in the coastal areas of Guangdong.
Tags
Ingredients
Steps
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Prepare the tempeh, chop the peppers, cut the green onions into sections, and cut the ginger into slices.
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After the water boils, pour in the Huajia and cook for a while.
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Cook until the shells open, as shown in the picture. Remove everything after cooking.
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Heat oil in a pot, add ginger slices, black bean paste and crushed red pepper.
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After stir-frying for a while, add the scallops and scallions, soy sauce, salt and cooking wine.
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In another small bowl, put a little oyster sauce and a little cornstarch, pour a little water and mix well. After the last vegetables are fried, pour the gravy in a small bowl and bring to a boil.
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It's ready to eat right away, and it's a lovely thing to have with some fruity beer.
