2, seasonings: 50 grams of green onion, 50 grams of ginger, 30 grams of garlic, 2 grams of peppercorns, 3 grams of star anise, 120 grams of vinegar, 70 grams of sugar, 30 grams of soy sauce, 3 grams of salt, 0.5 grams of pepper, 20 grams of shaoxing wine, the right amount of cooking oil, the right amount of water.
3, in the scallop block on the good horizontal graving knife, knife deep to the bone can be, fish graving good knife with oil-absorbent paper to absorb the water above, and then in the fifty percent of the heat of the oil temperature in the fish fried to both sides of the golden brown fish out of the standby.
4, in the bottom of the casserole dish on two pieces of green cabbage leaves to prevent in the process of simmering paste pot, and then lay a layer of green onions, ginger and garlic, the fried scallops on the top of the store, sprinkle sugar, salt and a little pepper.
5, casserole pour a little yellow wine, then pour soy sauce and vinegar, and finally add the right amount of water.
6, the first casserole boiling and then change to low heat, with tinfoil closed lid, and the casserole air holes with tape sealing good simmering 3-4 hours, during which the soup to not overflow as a standard.
7, the scallop stewed open the lid, with small and medium heat to slightly thicken the soup some fire, at this time the crisp scallop has been completed, can be eaten hot or cooled into the refrigerator after eating.