Ingredients for Warm Mixed Scallop
| Scallops 300g | Cucumber 1 |
| Coriander 15g | Ginger 5g |
| Garlic 4 cloves | Vinegar 30g |
| Hua Diao Wine 15g | Light Soy Sauce 15g |
| Sugar 5g | Water Starch a little |
| Sichuan Peppercorn Oil 5g |
Recipe for Warm Mixed Scallop
Step 1
Blanch the scallops for about 1 minute, then remove and drain, shred the cucumber, and arrange both on a plate.
Step 2
Finely chop the ginger and garlic, heat oil in a pan, then stir-fry the ginger and garlic until fragrant. Pour in about 200ml of water and bring to a boil.
Step 3
Pour the above seasonings into the pot one by one (except for Sichuan peppercorn oil), then add water starch and cook until slightly thickened.
Step 4
Pour the cooked sauce over the scallops, add some Sichuan peppercorn oil and coriander, and it’s done.
Step 5
This dish has a distinct flavor, especially the “fresh, salty, slightly sour” taste, very characteristic of Tianjin cuisine.
Step 6
The slightly thickened sauce perfectly coats the scallop meat, with each bite full of the delicious mix of sauce and meat juices.
