1. After the scallops are cleaned, take the scallop meat, wash, drain, add salt, cooking wine, and sweet potato flour and mix well.
2. The pot is hot and oily, the scallops are 50% hot, and the scallops are quickly removed after being scattered.
3. Pour out the excess oil, add green pepper, green red pepper rings, ginger and garlic slices, garlic seedlings, add salt and stir fry over high heat;
4. After the fragrance is released, pour the scallops;
5. Stir fry evenly out of the pot;
6. Sprinkle cooked white sesame seeds.
Tips:Fresh scallops should be scallops with shiny shells and uniform sizes, and then check whether the shells are open. Live scallops will close under the influence of external force, while dead scallops cannot be closed after opening.
When cleaning scallops, fresh scallops have a lot of mud and sand, so you need to use a small toothbrush to carefully clean the shells; after washing it, pry it apart, there is a circle of orange-red yellow around the white scallops (it is said that due to the roundness of the scallops) The round shape is like the sun, and Huang'er is like a waning moon, so it is also called "Sun Moon Shell", these are all edible), but the surrounding area and the sand sac hidden under Huang'er must be removed.
This dish uses spicy chicken, stir-fried over high heat, and the hot and spicy scallops are fresh and tender.
