Homemade Stir-Fried Sauce

Soak the shiitake mushrooms in advance, wash them, and cut them into small cubes.

Peel the water bamboo, wash it clean, and cut it into small cubes

Blanch the cut arrowhead shoots and edamame, then drain and set aside.

Wash the tenderloin and cut it into small cubes

Mix evenly with salt, cooking wine, ginger juice, and starch, and marinate for a while

Clean the scallop meat and shrimp, then marinate them for a while with salt, cooking wine, ginger juice, and starch.

Heat oil in a pan and sauté minced ginger until fragrant

Add the diced tenderloin and stir-fry until it changes color, then remove and set aside.

Similarly, stir-fry the shrimp and scallops until just cooked, then remove them from the pan.

Start a new pan with oil

First add the dried tofu and diced shiitake mushrooms and stir-fry for a moment

Next, add the blanched water bamboo shoots and edamame, and stir-fry for a moment

Add sweet bean paste, doubanjiang, and Gingler sauce (if you don’t have it, just use some chili sauce) to the center of the pan and stir-fry until fragrant.

Then stir-fry evenly and add an appropriate amount of sugar, stir-frying until well mixed.

Add an appropriate amount of water and boil

After the soup boils, add the stir-fried diced meat.

After the sauce thickens, add the shrimp and scallops and stir-fry evenly.

Taste it to see if it needs more salt, drizzle with sesame oil, sprinkle with chicken bouillon, stir-fry evenly, and it's ready to serve.