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1
Soak the mushrooms in advance, wash and cut into small cubes -
2
Peel, wash and cut the wild rice into small cubes -
3
Blank the diced wild rice pods and edamame seeds, take them out and set aside -
4
Wash the tenderloin and cut into small cubes -
5
Marinate with salt, cooking wine, ginger juice and starch for a while -
6
Wash the scallops and shrimps, marinate them with salt, cooking wine, ginger juice and starch for a while -
7
Heat the oil in a pan and sauté the minced ginger until fragrant -
8
Add in diced tenderloin and stir fry until it changes color and set aside -
9
Similarly stir-fry the shrimps and scallops until they are cooked out -
10
Start another frying pan -
11
First add the dried tofu and diced mushrooms and stir-fry for a while -
12
Then add the watered wild rice cubes and edamame seeds and stir-fry for a while -
13
Add sweet noodle sauce, bean paste and Kingler sauce in the middle of the pot (if not, add some hot sauce), stir-fry -
14
Then stir-fry evenly, then add appropriate amount of sugar and stir-fry -
15
Add appropriate amount of water and cook -
16
After the soup boils, add the fried diced meat -
17
When the soup thickens, add shrimps and scallops and stir-fry evenly -
18
Taste to see if you need to add salt, drizzle with sesame oil, sprinkle with chicken powder, stir well and serve
Tips
The ingredients inside can be adjusted by yourself, usually diced pork, mushrooms and dried tofu are common! Others can be diced winter bamboo shoots, dried shrimp, etc.