Scallop.

Seasoning:

Ginger and garlic, corn oil, cooking wine, vinegar, salt and sugar.

Three, practice and steps:

1, cooking oil in the pot, do not wait for very hot, wait for the oil sixty to seventy percent hot;

2, the oil sixty to seventy percent hot when the ginger and garlic into the oil explosion, stir fry;

3, and then add the cooking wine, vinegar, so that the cooking wine and vinegar to boil;

4, into the cut scallop, and then add water until the scallop does not exceed the scallop can be;

5, add table salt, sugar, medium heat dun fish;

6, add monosodium glutamate (MSG) when the water boils, out of the pot stewed scallops can be.