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Oil-blanched Scallop Slices ingredients: scallops.Prawns., cooked.Lard. Bamboo shoots, sliced thin, cooking wine, cooked chicken fat.

Oil-blanched Scallop Slices method:

Remove the scallop meat from its shell, clean out the internal organs and dirt, wash it, and cut off the yellow hard meat at the head and edges with a knife. Cut the cleaned scallops into thin sliced pieces with a blade and marinate them well.

2. Heat a pot with 150 grams of cooked lard, bring to about eight-tenths hot, add bamboo shoot leaves to fry off moisture, then remove with a strainer and drain excess oil. Fry the shrimp slices until they rise, then remove from the heat using a strainer to drain excess oil, place them on the prepared bamboo shoot leaves for padding.Cooking Network

3. Mix the seasonings into a sauce.

4. Heat a pot with 750 grams of cooked lard, bring to about five-tenths hot, add marinated scallop slices and stir-fry until they are separated and thoroughly cooked, then remove from heat using a strainer to drain excess oil. Cooking Network

5. Return the pot to the stove, add the scallops, pour in cooking wine, quickly add the prepared sauce, stir-fry vigorously over high heat until well combined, drizzle with cooked chicken fat before serving, and place on a plate with bamboo shoot leaves and fried shrimp slices.