1. Two vitex, red pepper, green onion, cut into small dices (within 1 cm), mince ginger and garlic.
2. Cut the fried dough stick into small pieces (about 3×3 cm in size), pour it into a frying pan and fry until crispy (you can also use a small amount of frying to crisp), set aside
3. Add rapeseed oil to the pot, heat to 50% oil temperature, add ginger, garlic, and chili (into the pot together) and stir fry. Also ask not to be too high, as the oil temperature is too high and the ingredients are easy to burn.
4. The aroma of chili comes out (the chili is 5 mature), pour in the scallops and stir-fry until the scallops shrink, pour in the cooking wine, pepper, half of the scallion and the lid for a little stuffy.
5. Add the oil, light soy sauce, salt, chicken essence and stir fry evenly, taste and color.
6. Add fried dough sticks and stir fry quickly.
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