1. Materials: 500 grams of scallops, 3 grams of scallions, 3 grams of salt, 2 grams of ginger, 2 grams of star anise, 45 grams of soy sauce, 5 grams of sugar, 4 grams of monosodium glutamate (MSG), 4 grams of garlic (white skin), 20 grams of lard (refined), 50 grams of vegetable oil, 15 grams of sesame oil, 15 grams of wheat flour, 15 grams of vinegar, 15 grams of cooking wine.

2. Scale the fish, dig the gills, cut the fins, remove the viscera from the gill holes and wash.

3. Cut straight knife marks on both sides of the fish, cut every 3cm, not too deep, only cut the skin of the fish, the big ones were broken into two.

4. Take a grease spoon on a high flame, add oil, stick a layer of powder on both sides of the fish, put it into the spoon, medium-low heat on both sides of the frying (pay attention to the oil along the edge of the spoon to shake the spoon, medium-low heat to fry the fish, frying evenly). Take out the spoon and put it on a plate.

5. Take a frying spoon and heat it up, add lard and fry the dashi, green onion, ginger and garlic.

6. Add cooking wine, vinegar, soy sauce, broth, add sugar, monosodium glutamate, refined salt to find the mouth, put the fish to boil.

7. Cover and simmer until the juice is thick.

8. Remove the fire to collect the juice, pour the sesame oil out of the spoon and plate.