The cranberry scallop

February is the prettiest, so there's the term “spring fragrance”, which is normal in the spring, and which is warm, spicy and renal positive。

Recipe Recommendations

leek 150g
scallop 250g
ginger slices 3 tablets
garlic cloves 4-merous
edible oil 35ml
Taste Damei's best cooking wine 2 tablespoons
June Fresh Light Salt Oyster Soy Sauce 2 tablespoons
white sugar 1g

light
fried
ten minutes
ordinary

Steps for The cranberry scallop

Prepare food, remove the cheeks of the scallop, clean up and dry up, and mix the wine with pepper for about 10 minutes。

The pot is filled with fresh water, the ginger chips are boiled, and the scallops are poured into the water for one minute。

Ginger slices, carcass cut to shreds, and curry picks out rotten leaves and roots, cleans up, cuts up。

The boiler is so hot that it's seven cents hot, the garlic is sour, the scallops are soaked and the sauce is added

I'll just pour some casseroles and we'll just have a little more。

Load up the table。

It's beautiful, it's sweet, it's sweet, it's sweet, it's sweet, it's sweet, it's scallops。