Scallops, tomato sauce, cornstarch, cooking wine, salt, ginger, sugar

Practice

1. Remove the head and guts of the scallops, wash, add cooking wine, ginger, salt and marinate for half an hour. Dip both sides evenly in dry starch and press gently with your hands.

2. Pour the oil in the pan and heat the fish under the knife 5 minutes hot oil temperature frying until both sides of the golden brown, cooked through. That is out of the plate.

3. Tomato juice, sugar, salt, water into a sauce, pour into the pot and boil. Then add a little water starch sauce, evenly poured on the swordfish can be.