How to cook scallops and vegetable gall

There are actually many things to pay attention to when it comes to making a good dish. Of course, cooking is not as difficult as everyone imagines. Everything is difficult at the beginning. First prepare the ingredients and seasonings, and then start making scallops and vegetable braised pork.

1. Soak 100g of dried scallops in hot water until soft

2. Add scallion and ginger slices to the water and steam for 1 hour. Take out and tear into strips for later use. Remove the ginger and scallion and keep the soup for later use.

3. Remove the old leaves of rapeseed and wash it. Put an appropriate amount of water in the pot, bring it to a boil, add half a spoon of salt, put the rapeseed in and blanch it quickly, then remove it and drain it in cold water.

4. Heat the wok and add oil. When the oil is 60% hot, add the shredded dried scallops and stir-fry for a while (I was lazy and didn’t tear the scallops into shreds)

5. Pour in the juice from the steamed scallops

6. Add the rapeseed heart and stir-fry for a while, then add salt to taste

7. Take out the rapeseed and place it on a plate. Add starch to the soup in the pot to thicken it. Pour the scallop sauce on the vegetable heart.

That’s all for today’s introduction to the dish of braised scallops and vegetable guts. Have you learned it? If you are a housewife and like to cook, don't miss this opportunity and try it now.