Raw material:

900g of frozen scallop, green onion, ginger, cooking wine.

Smoking Sauce Ingredients:

35 grams of sugar, 1.5 spoons of five-spice powder, 5 grams of salt, 50 grams of soy sauce, 30 grams of cooking wine, 450 grams of water, a little sesame oil.

How to do it:

1. After the frozen scallops thaw naturally, trim the surface with scissors, then clean the scallops' stomachs, and finally rinse them with clean water and cut them into one-inch pieces.

2. Put the cut fish into a small pot, add green onion, ginger and cooking wine, and marinate for about 2 hours to flavor the fish.

3, the smoked juice material in the sugar, five-spice powder, salt, soy sauce, cooking wine and water in a saucepan, stir, boil and turn off the heat, dripping a little sesame oil into the smoked juice, ready for use.

4, marinated scallop sections removed from the drain, or use kitchen paper towels to dry the water.

5. Heat oil in a wok until 70-80% hot, then deep-fry the scallops until golden brown on both sides, drain the oil and add to the smoked sauce, and add the scallions and ginger to the smoked sauce.

6, the amount of smoked sauce must be able to drown the scallop sections, if not enough to add the right amount of water, and then high heat to boil the smoked sauce, turn off the heat, cover the pot with a lid.

7, with a small fire slowly to the pot of soup is almost dry, with chopsticks out of the scallops on the plate, finished.

Experience sharing:

1, do not leave the small fire when the sauce, especially when the soup is almost dry, but also can not leave, you have to shake the pot from time to time, to prevent sticking to the bottom.

2, you can use star anise, cinnamon, peppercorns, allspice and cumin instead of five spice powder, boil and then cook on low heat for about 10 minutes, so as to make the smoked juice more flavorful.

3, good smoked scallops can be eaten hot or cold, the flavor is very good, salty and sweet to taste.