Main ingredient: scallop 500g

Accessories: flour, egg, green onion, ginger, salt, cooking wine

Method:

1. Wash the scallop's innards, cut off the head and tail a little bit, and cut it into sections.

2. Pour some cooking wine (a little more does not matter), white onion cut into segments into, and then put some ginger, less salt. Mix well.

3. With flour, eggs and water and a little salt into a sauce, and then give the surface of the scallops a layer, into the pan deep-fried.

Tips: When marinating, after fully absorbing the seasoning, let it dry a bit (until there is no liquid on the surface), this is very important, if it is not dry, the deep-frying will affect the molding.

Features: Fresh and flavorful.

The problems to pay attention to:

1, first of all, make sure that the oil temperature is high enough, the oil temperature is low there will be fish skin sticking to the bottom of the pot.

2, after the oil temperature reaches the temperature, to wring the fire small, the fire is too strong, the fish will be fried too dry, and quickly become paste.

3, fried fish, if you want to then braised, you must pour hot water, if you add cool water, after burning will have fishy