1, scallop is cleaned by removing the scales, internal organs and the black of the belly.
2, cut into any size segment, drain the water or use kitchen paper to absorb the water.
3, dredge both sides of each piece of scallop in flour. Pat both sides of the fish body with flour, the fish body hang a thin layer of flour can be, the excess flour to shake down, if too much flour, frying the fish is easy to paste the pan. Remember, is dipped in a thin layer of flour oh!
4, when the oil is 5 into hot (oil surface slightly moving), gently hold the fish along the edge of the pan into the fish, just put in the fish, don't use a spatula to turn, when frying for about 2 minutes or so, shaking the pan, and found that the fish can be slid in the pan and then reverse.
5. Fry the scallops on both sides until golden brown.
6: Put the fried fish in a strainer to drain the oil or use kitchen paper to absorb the oil.
7, leave a little oil in the pan, put onion, ginger and garlic, star anise, pepper spices burst incense.
8: Add the fried scallops and sprinkle 2 tablespoons of sugar evenly over the fish.
9, put a little salt.
10: Cook 1 tablespoon of vinegar along the sides of the pan, then cover the pan and simmer for 10 seconds to circulate the vinegar and steam and remove the fishy smell.
11, then open the lid and add 3 tablespoons of soy sauce.
12, along the edge of the pot to cook 2 spoons of white wine (cooking wine), fishy and fresh.
13, pour in the appropriate amount of boiling water, the amount of water and scallops flush, high heat to boil, medium heat stew about 10 minutes minutes. After boiling over high heat, change to simmer over low heat for 5 minutes, then change to medium heat, use a large spoon (spatula) to scoop up the soup and pour it over the body of the fish in order to flavor it, so that the action should be repeated a few times, and then simmer for about 5 minutes.
14, and then high heat to collect juice, collect until the juice red gravy bright.
Note: Fish just put into the pot do not use a spatula shovel, because the spatula is cooler, turn the fish, the fish meat on the "hold" spatula, so that the fish meat on the loose. 2, cooking fish must be boiled or warm water, so that the fish is not fishy. 3, I use a non-stick pan, if you use an iron pan, the pan should be hot, and then use the ginger rub the bottom of the pan, and then use the ginger rub the bottom of the pan, and then use the ginger rub the bottom of the pan. Then rub the bottom of the pan with ginger, and then pour the oil, the oil should be burned to 7 into the heat to put the fish into the frying, frying time to adjust the fire at any time, so as not to paste the pot.