Braised Dried Scallops
Korean-style braised dried scallops, featuring a savory flavor and tender, succulent scallop meat.
Ingredients
washed dried scallop meat
250 g
canned bamboo shoots (cut into small cubes)
15 g
mushrooms (cut into small cubes)
15 g
green peas
25 g
peanut oil (15g for searing dried scallops, 20g for stir-frying)
35 g
cooking wine
15 g
soy sauce
15 g
starch (for thickening with water starch)
25 g
MSG
1.5 g
chicken broth
50 ml
green onion (peeled, washed, minced)
15 g
ginger (peeled, washed, minced)
10 g
garlic (peeled, washed, minced)
10 g
sugar
10 g
Instructions
1
Prep Ingredients
Cut canned bamboo shoots and mushrooms into small cubes. Peel, wash, and mince green onion, garlic, and ginger.
2
Sear Dried Scallops
Heat a wok, add 15g of peanut oil, heat to 80% hot, add cleaned dried scallop meat, stir briefly, then drain immediately.
3
Braise
Pour the remaining 20g of peanut oil into the wok, heat it up, add minced green onion, ginger, and garlic, stir-fry until fragrant, add MSG, stir evenly, pour in chicken broth, add scallop meat, when the soup boils, add bamboo shoots, mushrooms, and green peas, stir well, add cooking wine, soy sauce, and sugar, add salt, thicken with water starch, then serve.
