Materials
Steps for making braised seafood with radish (yellow and white radish + dried squid + scallop meat)
Homemade dried squid
Soak in water to soften.
After softening, make a cut on the surface with a knife, and it will peel off easily with your hand.
Cut the squid into flower shapes (the cutting method has been covered in previous squid recipes, so I won't repeat it here).
Remove the gills, viscera, and stomach from the scallop meat (keep them if you like), rinse thoroughly, and drain.
Cut the green peppers
Peel the yellow and white radishes
small pieces of scalpel
Homemade pork and scallion oil, scoop out 1 teaspoon.
Melt it in a pot (or stir-fry a few slices of pork belly).
Sauté scallions, ginger, and garlic in the oil in the pan.
Add squid and scallop meat to the pot and stir-fry over high heat to remove excess moisture.
Add 1 spoonful of cooking wine to enhance the aroma.
Add 1 spoonful of second-grade soy sauce to enhance color and flavor.
Add 1 teaspoon of oyster sauce to enhance the flavor.
After stir-frying evenly, add the yellow and white radishes to the pot.
After stir-frying the radish to remove its moisture, cover and simmer for about 10 minutes. Taste it; the radish should be soft and tender.
Pour in the cornstarch slurry and stir-fry evenly.
Before removing from heat, add green peppers, and adjust the salt and MSG to taste.
Fresh and fragrant, the radish is soft and tender, absorbing the flavorful broth. The dried squid is very delicious this way, and the scallop meat is very springy, making it a perfect accompaniment to rice.
