1. After the scallops are cleaned, take the scallop meat, wash and drain.
2. Cut the soaked ginger, soaked sea pepper, and garlic into pieces, and cut the soaked vermicelli into long pieces.
3. The oil is 50% hot, add pepper, pickled ginger, pickled sea pepper, garlic and sauté until fragrant;
4. Let the fans stir fry;
5. Fire, pour scallops;
6. Stir-fry for about 30 seconds to get out of the pot.
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.
Pickled pepper is a very delicious home-cooked dish in Sichuan and Chongqing. Stir-fried scallops with pickled pepper is very simple, super nutritious, and spicy and delicious. Stir-fried scallops with pickled peppers is a more intense way of eating. The aroma of stir-fried pickled peppers and seafood reveals the smell of garlic and pickled peppers. The scallop meat with pickled peppers is fried with green and red pickled peppers and pickled ginger. It is very flavorful, spicy and delicious. Don't miss this spicy delicacy. (Adding vermicelli in the dish is mainly to absorb the salty and spicy part of pickled peppers to avoid over-grabbing)
