Material ?

Scallion 400g

Scallion 2 roots

Ginger 2 slices

Angle star anise 1 grain

Materials wine 1 tbsp

Soy sauce 1 tbsp

Balsamic vinegar 2 tbsp

Sugar 2 tbsp

Salt a little

Pepper a little

(1 tbsp= 15ml) Please adjust the seasoning according to your taste

How to make sweet and sour scallop ?

Head and tail the scallops, remove the guts and fins, rinse well, and dry the surface of the fish with kitchen paper towel or dry naturally. Cut the fish into 6-cm sections, then dip the surface evenly in a thin layer of cornstarch. Cut the scallions into pieces and the ginger into julienne strips.

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Heat a wok, then pour in the oil. When the oil in the wok reaches 70%, add the scallop segments and sauté until golden brown on one side, then turn the segments over and continue to sauté until the other side is golden brown, then remove from the wok and drain off the oil. Add the scallions, ginger and star anise to the pan and fry until golden brown.

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Cook cooking wine, soy sauce, balsamic vinegar to burst the pot of aroma, and then pour boiling water slightly no more than the surface of the scallops or flat, put the sugar, salt and pepper and other seasonings to boil over high heat to low heat cover, simmer for about ten minutes. Finally, high heat to thicken the soup can be.

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Serving plate, on the table~~

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Tips

1, in the purchase of scallop, you should pick the width of the scallop, preferably domestic scallop, the meat is more delicate and delicious. The scales should be silver and bright, and the overall look of the more sturdy as well.

2, frying fish, the pan should be hot, and then put the oil, the oil burned to six, seventy percent of the heat and then under the scallop, after the pan, do not rush to turn, and wait for one side of the frying through the flip, so that it is not easy to loose.