Main ingredient: 300 grams of scallops

Supplement: 1 cilantro, 1.5 tablespoons of flour

Seasoning: 1/3 tablespoon of salt, half a section of green onion, 1 slice of ginger, 1 tablespoon of garlic, 1 star anise, 10 peppercorns, 2 tablespoons of cooking wine, 2 tablespoons of light soy sauce, 2 cups of water, 1/2 tablespoon of white sugar, 2 tablespoons of white vinegar, 1 Chaotian pepper, 1/2 cup of vegetable oil

Braised scallops How to make scallops:

1. Prepare the main ingredients.

2. Clean up the scallops, cut into sections, cut a few cuts on the surface of the scallops to facilitate the flavor, but do not cut sections.

3. Dip the scallops in a thin layer of dry flour and shake off the excess.

4. Heat a non-stick sauté pan with about 1/2 cup of vegetable oil and fry the scallops until golden brown on both sides.

5. Remove excess oil.

6. Add star anise and peppercorns and fry to bring out the flavor.

7. Cook cooking wine, add green onion, ginger and garlic, gently stir-fry to get the flavor, pour in soy sauce, add sugar, add dark soy sauce, add white vinegar, and add artichokes.

8. Turn the heat to low, lift the wok and shake gently to mix the seasonings together, then fry the fish for about 10 seconds, flip and fry for another 10 seconds until the scallops are colored.

9. Pour in the water and bring to a boil over high heat.

10. Add salt, turn to low heat and simmer for about 15-20 minutes until the broth is reduced.

11. Add some cilantro to enhance the flavor before starting the pot.