Scallops 660 grams of gluten-free flour (wrapped scallops fried with) 50 grams of onion 1 (60 grams) garlic 1 head (30 grams) ginger 3 slices of sugar 15 grams of dried chili pepper 2 spices 2 peppercorns 1 gram of dark soy sauce 6 grams of flavorful freshness 20 grams of vinegar 15 grams of chicken essence 5 grams of salt 15 grams of cooking oil (deep-fried scallop) 200 grams of cooking oil (stewed scallop) 10 grams of water moderate

2. Pour enough oil into the pan to start frying the scallops. Roll the scallop segments in flour, sticking a bit of flour on both sides, before frying them in the frying pan.

3. Stick a small layer of flour all over each section of scallop, then put it into the frying pan to make it golden brown.

4: Put the scallops on a plate and set aside. Pour out the oil from frying the scallops, don't use it. Make a separate frying pan.

5. Cut the green onion into pieces and slap the garlic cloves with a cleaver...it's easier to get the flavors in.

6, pour 10 grams of cooking oil in the pot, until seven minutes hot, put the scallop section, then, add the onion section, garlic cloves, ginger, peppercorns, daikon, dry chili pepper ... together put in.

7, add sugar

8, pour in dark soy sauce, flavorful fresh, vinegar.

9, pour in the right amount of water, the water line just can not over the scallops

10, add salt and chicken essence

11, boil, turn to medium-low heat, cover the pot, stew 15 minutes. During the period to pay attention to the next, do not stew water dry, you can take a spatula gently shovel the bottom of the pot, pay attention to not paste the pot.

12, 15 minutes later, open the lid, collect the water, turn off the fire. Sheng plate, you can sprinkle some chopped scallions or parsley garnish, better look.