1. Cut the shrimp into cubes, put them together with the scallop meat, add 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/2 tablespoon cooking wine, 1/2 teaspoon cornstarch, and mix well;
2. Stir-fry in a pot over medium heat until 7 to 8 mature;
3. Do not need to wash the pot, add a half pot of water, boil, add 1 teaspoon of salt, and pour the broccoli into the pot;
4. Pour in the corncob again, remove the canned flavor, blanch the broccoli until it is broken, and remove the strained water;
5. Chop the pickled peppers;
6. From the pot, put about 1 tablespoon of vegetable oil, moisten the pot, add 1/2 tablespoon of minced pickled peppers and minced garlic, sauté, pour in broccoli and corn cobs, add 1/2 teaspoon of refined salt, 1/4 teaspoon of sugar , Douyun;
7. Pour in shrimp and scallop meat, cook 2 tablespoons of white wine, 1/2 teaspoon of pepper, and take a few times;
8. Pour in red cabbage slices, then add 1 teaspoon of sesame oil as tail oil, stir fry for a while, and it will come out of the pan.
Tips:1. When broccoli is blanched, add a little salt and oil to make the cauliflower have a bottom flavor and keep it green;
2. When cooking shrimp and scallop meat, it is not fried for too long to maintain the tenderness;
3. Adding an appropriate amount of chopped pepper is very refreshing to eat, but not too much, too spicy will cover up the umami of shrimp and scallop meat;
4. Vegetables can be matched according to your own preferences, as long as the material properties do not conflict with each other.
