Warmly Mixed Scallops with Golden Needle Mushrooms

Method

1. 01

   Step 1

   Thaw half a pound of clams naturally (if you're in a hurry, you can also soak them in water to thaw). Now, do some preparatory work. First, shred the cucumber and mince the scallions and garlic.

   

2. 02

   Step 2

   After the clams have thawed naturally, wash them thoroughly and remove the black line. Blanch them in boiling water with a little cooking wine added. Once the water boils again, cook for about one minute, then remove them with a slotted spoon and set aside.

   

3. 03

   Step 3

   After removing the roots from the enoki mushrooms, break them into small bunches, blanch them in boiling water until cooked, and set aside.

   

4. 04

   Step 4

   Prepare the sauce by mixing appropriate amounts of sugar, vinegar, oyster sauce, light soy sauce, chicken powder, black pepper, ginger powder, and cornstarch with some cold water and stirring well.

   

5. 05

   Step 5

   Heat the oil over medium heat, then add a few peppercorns and fry until fragrant.

   

6. 06

   Step 6

   When the Sichuan peppercorns gradually darken in color, becoming almost black but not quite, remove them with a tool. Then, add chopped scallions and minced garlic to the mixture and sauté until fragrant.

   

7. 07

   Step 7

   Pour the sauce into the pot and heat for a few moments until it boils.

   

8. 08

   Step 8

   Add the scallops and stir-fry evenly.

   

9. 09

   Step 9

   Arrange cucumbers and enoki mushrooms on a plate.

   

10. 10

    Step 10

    Pour the scallops and sauce over the arranged vegetables, and you can add a little sesame oil for shine. This delicious and flavorful enoki mushroom and scallop salad is now ready. Thank you for your continued attention and support.