Step one: scallops cleaned, pay attention not to wash off the scales of the skin, the outside of this layer of scales is in fact the formation of a special fat epidermis, known as the "silver fat," is a very high nutritive value and fishy flavorless quality fat is the essence of the scallops, do not waste! It is a very high nutritional value and no fishy odorless high quality fat, is the essence of the scallop, don't waste it. The scallop belly will be broken open and cleaned.
The second step: scallops cut into 5 cm section, small onions, ginger minced spare, a spoonful of pepper, 30 grams of glutinous rice flour, 30 grams of corn starch, 60 grams of flour spare.
The third step: first to marinate the scallops, scallops into a bowl, add 3 spoons of cooking wine, the right amount of minced green onions and ginger, half a spoonful of salt, a spoonful of pepper powder and mix well to marinate for 20 minutes to taste.
The fourth step: adjust the batter, the batter can not only use flour, to use flour, corn starch, glutinous rice flour, the three, the ratio of 2:1:1, add an appropriate amount of water into a thin some can flow of the paste, and then add two spoons of salad oil and mix well, the fried fish can be put for a long time, but also crispy batter on the ready.
Step 5: Remove the scallions and ginger from the scallops, put the scallops into the batter and mix well, don't hang too much, mix well.
Sixth step: put enough oil in the pot, turn the heat to medium, the first frying oil temperature of 60% can be a strip of scallops under the pot frying, scallops fried to the color of slightly yellow, can float up when, about 3 minutes of frying, you can fish out. Then raise the oil temperature to eighty percent of the heat, the scallops into the re-fried for 20 seconds, become charred can be, fish out of the oil control, crispy fried scallops are ready.