1.
Garlic, Chaotian Pepper, White Scallop
Vinegar, soy sauce, sugar, sesame oil
2. Put a few drops of sesame oil into the salt water, soak the white shells in the salt water for about half an hour, and let the white shells spit clean sand.
3.
During this period, wash the coriander, spicy millet, and garlic and chop them for later use.
You can add more garlic and coriander to taste better~ (Ignore this sentence if you don’t eat coriander)
4. Wash the white shellfish after spitting out the sand, and boil it for about 5 minutes. When the white shell's mouth is open, immediately pick it up with a colander.
5. Move fast, otherwise the meat will age easily and will not be so tender.
6.
Put the chopped coriander, pepper, garlic into a large bowl, then add the processed white scallops, and stir slightly.
Some recipes say that the cooked white scallops are mixed in cold water. Personal experience is that they don’t, because they will lose the umami flavor. They should be heated directly to make the taste more refreshing.
7. Add appropriate amount of light soy sauce and vinegar (without salt), pour sesame oil on top, mix well and serve.
8. This side dish is a bit spicy in sourness, the white shells are fresh and tender, and the fragrance of coriander and garlic is stimulated by the sesame oil ~ no appetite? How could it be possible to clean the plate in an instant, okay?
