Stir-fried Double Delicacies

Stir-fried Double Delicacies

　　100g scallop meat, 100g sea snail meat, 40g soaked shiitake mushrooms, 50g winter bamboo shoots, 40g green bell pepper, 2g salt, 1g MSG, 15ml cooking wine, 0.25g ground white pepper, 4g cornstarch, 7g scallion segments, 5g sliced garlic, 30g vegetable oil, 10g scallion oil, 30g broth

1. Clean the scallops and sea snail meat, then slice them thinly. Slice the shiitake mushrooms, winter bamboo shoots, and green bell pepper into similar thin slices.

2. Heat a soup ladle over high heat, pour in water and bring to a boil. Briefly blanch the scallop and sea snail slices in the boiling water, then remove and drain. In a bowl, mix salt, cooking wine, MSG, ground white pepper, broth, and wet cornstarch to make a sauce.

3. Heat a wok over high heat, add peanut oil and heat until 70% hot. Slide the scallop and sea snail slices through the oil until just cooked, then quickly add the shiitake mushrooms, winter bamboo shoots, and green bell pepper slices to lightly fry. Drain the oil using a strainer.

4. Leave some oil in the wok, turn the heat to high, add scallion segments and garlic and stir-fry briefly. Then add the cooked scallops, sea snails, bamboo shoots, mushrooms, and green bell pepper slices. Pour in the sauce from the bowl, stir vigorously a few times until the sauce is evenly coated. Drizzle with scallion oil and serve.