1. Preparation materials: soak the scallops in warm water for 20 minutes, peel the hazelnuts and crush them. Slice green onion, shred ginger, and diced garlic.
2. Horseshoe diced
3. Corn cooked and peeled
4. Use a kitchen knife faster, but pay attention to safety
5. Ginkgo blanched water
6. Heat the pan with cold oil, the oil is 80% hot, add the onion, ginger, and garlic until fragrant, remove the onion, ginger and garlic
7. Dry the dried scallops and stir fry
8. Crush the scallops with a spatula
9. Add ginkgo and corn in turn and stir fry
10. Add hazelnut diced
11. Add horseshoe nibs
12. Add the right amount of salt and get out of the pot!
Tips:1. The scallops are very fresh, no need to add MSG
2. The hazelnuts do not need to be fried in advance. The hazelnuts are easy to paste when fried, and the burnt taste of fat affects the aroma of the dish.
