How to make crispy scallops in pressure cooker:

Main ingredients: two scallops

Accessories: two green onions, 50g of ginger, 400ml of rice wine, three tablespoons of sugar and salt, two tablespoons of vinegar, 30ml of dark soy sauce, 500ml of cooking oil, 400ml of water, the right amount of coriander, the right amount of star anise

Practice:

1. Wash the scallop and remove the viscera and the head and tail and cut into segments, onion and ginger cut into green onion segments and ginger slices, the scallop into the basin, pour rice wine green onion segments and ginger slices to marinate for a few moments to remove fishy smell

2. pan hot, pour half a pot of oil, 7 minutes of heat and put into the scallop segments deep-fried through, fish out standby

3. pour the hot oil out and leave a little oil, put in the scallop segment

3. Pour in water, sugar, vinegar, salt, soy sauce and a little rice wine and bring to a boil

4. Spread the marinated scallions and ginger at the bottom of the pressure cooker, lay the scallops on top of the scallions and ginger, pour the boiling broth into the pressure cooker, and then simmer for 30 minutes on low heat with the lid on.

Tips:

1, the fat content of scallop is higher than the general fish, and mostly unsaturated fatty acids, this fatty acid carbon chain is longer, with the role of lowering cholesterol;

2, scallop all over the body of the scales and the silver-white layer of fat also contains an anti-cancer component 6-thioguanine, beneficial to the adjuvant treatment of leukemia, gastric cancer, lymphoma;

3, the scallop is rich in magnesium, the cardiovascular system has a very good protective effect. Eating scallops also has the effect of nourishing the liver and tonifying the blood, and moisturizing the skin and nourishing the hair and beauty.

4, pressure cooker to do this crispy stewed scallops, fish spines can be eaten, but also calcium, young and old.