1. Dice the shrimp and put it together with the scallop meat, add 1/4 teaspoon of salt, 1/8 teaspoon of sugar, 1/4 teaspoon of white pepper, 1 tablespoon of brandy, marinate evenly, and add 1/2 teaspoon of corn starch. Grab the garlic again and chop the garlic into puree;
2. Cut the asparagus into cubes with an oblique knife, and cut the carrots into small flowers with a mini cookie cutter. If you don't want to be too beautiful, you can cut them into diamond shapes;
3. Put the pot on the stove, turn on high heat, add about 1 tablespoon of vegetable oil, stir the carrots to get the color, set aside, leave the oil on the bottom of the pot;
4. Turn to medium heat, pour in shrimp and scallop meat, sauté until 7 to 8 mature, set aside;
5. Without washing the pot, add half a pot of water and 2 teaspoons of salt. When the water is boiled, blanch the asparagus until it is eighty mature, then drain the water for later use;
6. In a separate pot, add some vegetable oil to the bottom of the pot, heat the pot, pour in the minced garlic, sauté on high heat, pour in the asparagus, add the right amount of salt, 1/4 teaspoon sugar, and 1/4 teaspoon pepper, and stir for a while;
7. Pour in carrots, scallop meat and diced shrimp, cook 2 tablespoons of white wine, and stir fry quickly;
8. Add 2 tablespoons of water starch (mixed with 1/2 teaspoon cornstarch and 2 tablespoons of water), stir fry, and finally add 1/2 tablespoon of sesame oil as tailing oil. Take a few times and serve on a plate.
Tips:1. Carrots are fat-melting plants. They can be fully absorbed by the human body after they have been fried in oil. It is best to have them fried in advance
2. You don’t need to wash the pan after frying the shrimp and shellfish. Use the remaining oil, add water, and add a little salt to blanch the asparagus, which saves some oil. Astringency, but don't blanch for too long;
3. To make seafood dishes, add some white grapes to make it more mellow and delicious.
