Ingredients: 400g scallops, 1 scallion, 1 small piece of ginger. Seasoning: 500g cooking oil (50g actual consumption), 2 tsp soy sauce, 1/2 tbsp cooking wine, 1 tsp balsamic vinegar, 1 tsp refined salt, 1 tbsp sugar.

Procedure:

1. Clean and cut the scallop into pieces, wash and cut green onion into chopped scallion flowers, wash and cut ginger into julienne strips;

2. Marinate the scallop pieces in cooking wine and soy sauce for half an hour, then deep-fry the fish pieces in a hot frying pan to a golden brown color, then fish them out and drain off the oil;

3. Leave some oil in the wok and sauté chopped scallion flowers and ginger julienne strips, then pour in the pieces of scallop and then add soy sauce, cooking wine, water, and cover the pan with a lid.

4, finally add sugar, vinegar, salt, simmer for a few minutes on light heat.

Features: sweet and sour, appetizer and wine.