1. Prepare the ingredients, half a white radish, a small handful of scallops for soaking, and chop a few slices of sausage and shred.
2. Shred the radish, and tear the scallops into strips.
3. Add oil to the pot and cook until 70% hot, then add the shredded sausage and stir fry.
4. Add shredded radish and scallops in turn and fry for a while, pour in vinegar, cooking wine, light soy sauce, add a half bowl of water, cover the pot and simmer for a while.
5. When the water is about to boil dry, add a small amount of paprika and stir well. When starting the pan, add the chives and pour a small amount of sesame oil on the plate.
Tips:1. The radish and scallops are made into silk, the purpose is to cook the food faster, and slices are okay, but the cooking time is longer
2. Put less cooking wine, vinegar and light soy sauce. A small half spoon is enough. The purpose is to get rid of the fishy smell of scallops, because scallops have not been steamed before, and too much will affect the color and taste of dishes
3. Dried scallops should be soaked in the morning when you go to work. They can be soaked after get off work and can be directly put into the pot. For office workers, this is no way. Dry goods such as mushrooms and fungus can be used in this way.
4. If you don’t have sausages at home, you don’t need to put them. The scallops and radishes are also fresh
