We first need to prepare the following ingredients: 1 scallop, 1 egg, 1 pan of cornstarch, 40 ml of ketchup, 30 ml of white vinegar, 40 grams of sugar, 1 teaspoon of dark soy sauce, 1 piece of ginger, 1 section of green onion, 2 tablespoons of cooking wine, a pinch of salt, 2 tablespoons of light soy sauce, 2 tablespoons of oyster sauce, 1 teaspoon of pepper, 1 tablespoon of cornstarch, and the right amount of white sesame seeds

Step 1: Slicing green onion and ginger and reserve, then cut off the fins. Clean the scallops, cut off the fins with scissors, then chop them into thick pieces about 4 cm wide, put them into a large pot, add 1 teaspoon of salt, 1 teaspoon of pepper, 2 tablespoons of soy sauce, 2 tablespoons of oyster sauce, and 2 tablespoons of cooking wine, and then mix well to marinate for a while and set aside!

Step 2: Prepare a soup bowl, add 30g sugar, 40ml ketchup, 30ml white vinegar, 1 teaspoon dark soy sauce, 1 tablespoon cornstarch, add half a bowl of water, then whisk well to make sweet and sour sauce.

Step 2: Crack the eggs into a bowl and whisk with chopsticks, then coat the marinated scallops, piece by piece, with the egg wash, then with the cornstarch, and set aside to moisten. Next, add a wide range of oil to the pan, the oil temperature to 7 into the heat, and then the scallops piece by piece into the pan, deep-fried until the surface of the golden crispy, and then fished out the oil control standby.

The third step: leave the bottom oil in the pot, put in the sweet and sour sauce, cook and stir, cook until the sweet and sour sauce is thick, then put in the scallop pieces, stir-fry evenly, sprinkle with the appropriate amount of white sesame seeds before leaving the pot!