Braised scallops is a super tasty home cooking, it can be said that the scallops are the civilian seafood, not only delicious, the practice is also very simple, but many people do not do well, the main problem is to make out of the fishy taste, and also not flavorful. So how to do this braised scallops will not have a fishy flavor but also delicious?

1, prepare two chilled scallop first head, tail, gutted, go to the black membrane in the fish belly, go to the fish spine on the sticker bone blood, go to the back of the fins, to go to the scallop on the white fish scales (some people say that this silver-white fish scales are very fresh, but this silver-white fish scales do not go to get rid of the words will make the soup color is very muddy, so that the dish is not bright, and also have a fishy taste). ). All cleaned up after the first scallop you can play a shallow one word knife, so that the braised scallop out of the more flavorful. After playing a good knife can be cut into your favorite length, usually 6-8 cm is good.

2, deal with the scallops to marinate first, ginger slices, scallions cut into small sections patted, a little white pepper, a little salt and a little bit more wine, and then use your hands to ginger and scallion juice grabbed out, grabbed out. Scratch out and then put the processed scallops in and scratched evenly. Set aside to marinate for 30 minutes. After marinating then pick out the scallops and then pat a thin layer of flour on the surface of the scallops and set aside.

3, high heat to the pan until smoking, and then add a tablespoon of cooking oil, pick up the pan and shake a little, so that the oil slippery pan surface, and then pat the flour scallops one by one into the pan, do not put too much at a time, the scallops into the pan after the pan do not go to turn, a minute or so you can shake the pan surface. This will avoid the fish and the pan stick together, about two minutes of frying, there is already a crusty state, we can flip a side, and then fry the other side, flip and fry for about 2 minutes. Fry both sides until golden brown can be removed from the pan, and then the rest of the fish all follow the same method to fry well.

4, do braised scallops with lard, you can play a very good aroma deodorization effect. Add 50 grams of lard to the pot, the oil temperature 30% hot, down into the 3 garlic, half a piece of ginger, half a large onion, 3 millet pepper ring stir-fried flavor, fresh taste out, you can pan-fried scallops into the pot, then cook 20 grams of cooking wine from the side of the pot and cover the lid to simmer for ten seconds, 10 seconds after opening the lid and then along the side of the pot to cook 20 grams of soya sauce, and continue to cover the lid to simmer for ten seconds, 10 seconds after opening the lid! After 10 seconds, open the lid and cook 15g of balsamic vinegar from the side of the pan, then cover the pan and simmer for 10 seconds, after 10 seconds add boiling water just under the scallops.

5, next you can enter the steps of seasoning to add 3 grams of white pepper pepper to fishy aroma, increase the complex flavor, add 10 grams of oyster sauce to taste freshness, add 3 grams of chicken essence to taste freshness, do braised scallops can be a little more sugar, add 5 grams of sugar and taste freshness. Large fire boil and then change to small fire, cover the pot and simmer for 15 minutes. Do braised scallops do not need to hit the gravy, as long as the soup received thick drizzle a little sesame oil to increase the flavor and brightness of the dish can be out of the pot on the plate.

This way out of the braised scallop color is very red, especially appetizing, eat up not fishy, scallop absorbed enough soup, eat very tender, very tasty, too delicious.