The scallop belongs to a kind of high-fat fish, rich in protein, vitamin B1, B2, calcium, iron and other trace elements and minerals, beneficial to the blood to replenish the deficiency, the efficacy of the protection of the cardiovascular system. The general practice is steamed, dry-fried, braised or deep-fried.

Steaming is more suitable for fresh scallops, in this side of the purchase of frozen scallops, so the most commonly used practice is fried and braised, dry frying practice last time we posted a dry frying scallops practice see here, this time to do braised scallops.

Compared to the fried scallops, braised scallops are similar in practice, but the flavor is obviously stronger.

To make a good braised scallop, it is important to season it with a variety of sauces. To this end, Douma asked a chef for advice, and according to the chef's instructions, the various sauces were directly proportioned and then mixed directly with the fried fish, making the whole process easier to learn and zero failures.

You also quickly try it:

Prepared ingredients:

Scallop about 600g, green onion, ginger, dry chili pepper

Specific method:

1, scallop washed, cut into segments, add shredded ginger, 3 spoons of cooking wine, a small half spoon salt, small half spoon white pepper together to catch evenly, marinate for more than 20 minutes.

2, take a small bowl, add 2 tablespoons of soy sauce, 1 tablespoon of soy sauce, 1 tablespoon of vinegar, 1 tablespoon of cooking wine, 1 tablespoon of oyster sauce, a small half a spoonful of sugar together and mix well into the sauce, standby.

3, the marinated scallops clip out, both sides wrapped in a layer of thin powder (a little sticky can be, do not need more).

4: Heat oil in a wok and fry the scallops until golden brown on both sides.

(Remember to shake off the excess starch before putting the scallop pieces into the pan)

Pinch out all the scallop pieces after frying.

5: Using the remaining oil in the wok, add a few julienne strips of ginger, dried chili peppers, and white onion and sauté.

6, pour in the fried scallops and stir-fry evenly, pour in the sauce made earlier, and stir-fry well together.

Like the fish softer or like more soup (this soup is very rice), you can also add some more hot water to the pot, cover and simmer for a few minutes, the flavor is more full Oh.

The braised scallops are finished!

Fried scallops, coated with sauce, no fishy flavor, fresh flavor, a great meal, children especially like.

Tips:

1, cleaning scallop, be sure to scallop inside the black membrane are torn off, clean, so as to avoid fishy.

2, scallop marinating time to be in place, the front of the marinade when adding salt not too much, lest salty (because the back of the sauce is also salty Oh).

3, can eat spicy can be more a few dried chili, can not eat spicy on less or not put, the flavor are very awesome ha ~

Open rice! Braised scallops with rice, taste great~

Do you have a lot of scallops there now? Don't forget to put it away and make it for your family sometime~