Step 1: Prepare ingredients. 2 medium-sized scallops, moderate ginger, moderate green onion, moderate garlic.

Step 2: Wash the scallops and cut them into 10-centimeter-long segments. Cut onion, ginger and garlic into pieces and set aside.

Step 3: Add ginger, 2 tablespoons of cooking wine and half a tablespoon of salt to the scallops, scrub well and marinate for 10 minutes.

Step 4: Pour 40 ml of water into 30 grams of flour to make a batter.

Step 5: Heat oil in a wok and deep-fry the battered scallops until golden brown on both sides. (When deep-frying the scallops, make sure they are set before turning them over, otherwise they will easily stick to the pan and make the surface of the scallops incomplete. If you want to save some oil, you can use a pan to do it, and choose half frying and half deep-frying.)

Step 6: Change the pot, pour a little cooking oil into the pot, when the oil is hot, add ginger, green onion, garlic and 2 star anise to stir-fry the flavor.

Step 7: Add the scallops to the pan and stir-fry evenly.

Step 8: Add 2 tablespoons of soy sauce, 1 tablespoon of sugar and half a tablespoon of salt to the pan and stir-fry well.

Step 9: Pour some hot water into the pot.

Step 10: Boil over high heat, then reduce heat and simmer for 7-8 minutes.