Scallion and Scallop Meat

Name: Scallion and Scallop Meat
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 4 taels bacon; 1 shallot; Some Vegetable oil; Some Soy sauce

by Ying Ying Love Food

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Salted shell meat is called "red meat" in Chaoshan dialect. It is a very small shell with a thin shell, and the flesh is small but full. They are all salty, without shells. Wash and remove the salty taste before frying. Simply add a little green onion, and then add some light soy sauce according to the saltiness. It's very delicious! Have a chance to try! "

Ingredients

4 taels Bacon
1 Shallot
Some Vegetable Oil
Some Soy Sauce

Scallion and Scallop Meat

1. Soak the salted scallops in water for 20 minutes, and set aside a green onion.

2. Change the water several times to remove the dirt in the shellfish meat, and finally squeeze out the water for later use. (There are a lot of dirty things, I have fished and washed more than ten times, so it is almost not salty)

3. Wash the green onions and cut into sections.

4. Heat oil in a pot, add scallions and white segments until fragrant.

5. Pour the shellfish and stir fry.

6. Stir fry to get the aroma, first try the taste and then add some light soy sauce to taste. (Because of the number of washing, the smell is relatively weak)