1. First use a brush to clean the shell of the scallop, then use a knife to pry open the scallop shell, take out the scallop meat, remove the internal organs of the scallop after all is done, and then clean it for use
2. The eggplant is cleaned first, and then the outer skin of the eggplant is removed with a peeling knife, and then cut into rolls.
3. Peel the garlic, clean it, and cut into garlic slices.
4. Let's adjust the sauce again, put all the seasonings in a bowl and stir well.
5. After the oil pan is hot, first use garlic slices to saute, and then stir-fry the eggplant. The eggplant is more oil-absorbing, so it is enough to use more oil than usual for cooking. Don't put too much, greasy and greasy ones are not healthy.
6. The eggplant will become soft after frying. At this time, pour the sauce into the pan and stir-fry evenly. Add a little water and cover and simmer for a while, so that the eggplant will be more delicious.
7. When the eggplant is almost soft and flavorful, put the scallop meat in the pot and stew together.
8. Finally, the scallops change color, and they can be cooked when they are cooked. It tastes better when sprinkled with coriander.
Tips:1. The eggplant must be peeled, so that the eggplant can absorb the umami flavor of the scallop to the maximum, the soup will be fuller, more delicious, and taste better.
2. The scallops must be cleaned, it is best to choose this kind of live, remove the internal organs so that the dishes will taste more delicious, and you can eat them without worry.
3. The scallops should be placed after the eggplants have become soft. If they are placed early, the taste of the scallops will be poor and not tender enough.
