Spicy fried scallops

Instruments:

Scallops, starch, 2 eggs, cooking wine, onions, peppercorns, star anise, salt, garlic, ginger.

Practice:

1, scallop clean, the viscera must be cleaned, garlic and onion, ginger cut and spare.

2, the first marinade, scallops add a spoonful of cooking wine to fishy, garlic, ginger, onion, pepper, anise, salt a little marinade overnight.

3, marinated scallops first in the egg wash, and then wrapped in starch, do not wrap too much starch, thick is not delicious, test oil temperature, chopsticks vertical into the middle of the pot edge of the bubbles can be down to the pot over medium heat frying. Fry until golden brown and remove the oil can be eaten.

Warm tips:

With dry starch scallop skin will be crispy, onion marinade food will be very fragrant, and go fishy, so these two must not be removed. Starch do not wrap too much, a thin layer on the line, too thick is not delicious.