Don't steam the scallops and try this spicy little seafood, it's spicy and enjoyable

Today's spicy scallops, with rice, wine, and snacks are also good, and it is very simple and fast to make, fresh, fragrant, numb, spicy, my favorite!

Ingredients: 300g scallop meat

Seasoning: 1 teaspoon coarse chili powder, 1 teaspoon fine chili powder, 1 teaspoon white sesame seeds, 2 star anise, 3 bay leaves, 1 small piece of cinnamon, 20 Sichuan peppercorns, 2 teaspoons steamed fish soy sauce, 1 teaspoon oyster sauce, half a teaspoon sugar, a pinch of Sichuan pepper powder. (Fine chili powder is Korean-style paprika, not very spicy but beautiful in color)

Method 1: Remove the black sand bladder from the scallops and clean them.

Method 2: Mix 1 teaspoon of fine paprika and 1 teaspoon of coarse chili powder and 1 teaspoon of white sesame seeds.

Method 3: Spices, 1 small piece of cinnamon, 1 star anise broken apart, green onion segments, 3 bay leaves, and 20 peppercorns

Method 4: In a cold pot with cold oil, add green onions, cinnamon, bay leaves, star anise, and peppercorns to fry over low heat to make the fragrance and then remove and do not use.

Method 5: Wait for the oil temperature to drop to 60% hot, pour it on the chili powder, and quickly stir it to become a simple chili oil.

Method 6: Boil the water in the pot until the water boils, add the green onion and ginger slices, put in the cleaned scallop meat, and remove the water after boiling again. (This scallop meat itself is cooked, and it can be fished out after the water boils for more than ten seconds during the blanching time).

Method 7: Control the moisture after removing the scallop meat.

Method 8: Add 2 teaspoons of steamed fish soy sauce, 1 teaspoon of oyster sauce, a little sugar, Sichuan pepper powder, and finally pour in the fried chili oil.

Spicy and tender, it's really enjoyable.