1.
Ingredients: Cut the soaked ball ginseng into small sections with an oblique knife (here is the sea cucumber that is soaked by ourselves, and the soaked hair of dried sea cucumber is shared by many up owners. You can search it if you need it, or you can buy it if you don't want to soak it yourself It's good to soak directly, just pay attention to buying better quality.)
Side dishes: shelled shrimp and meat; shredded shiitake mushrooms after soaking; crushed scallops with knife after soaking
Ingredients: garlic white cut into sections, small peppers, minced garlic, a bowl of stock for later use
2. Heat the pan with cold oil, add the garlic when the oil temperature rises, and saute the peppers
3. Add shiitake mushrooms, stir-fry scallops until fragrant
4. Stir fry the sea cucumber a few times
5. Then add the fresh shrimp, stir fry a few times as above, and add soy sauce/oyster sauce to taste at this step (the specific amount depends on each person’s taste, our family generally add about a teaspoon each)
6. Add the broth, cover the lid, and simmer for 10-15 minutes to let the sea cucumber absorb the flavor. Before starting the pan, use a little bit of cold water (must be cold water) to melt the cornstarch (ie corn flour) to thicken and pour it on, then stir-fry a few times to collect. The juice can be out of the pot.
Tips:It takes about an hour to soak the shiitake mushrooms, and the scallops will soak as fast as 10 minutes. If you use larger scallops at home, you don’t need too many pieces. Too much flavor will grab the taste.