Three tablespoons of tomato sauce, three tablespoons of white vinegar, two tablespoons of sugar, a tablespoon of soy sauce and a flat spoon of cornstarch can be stirred well.
Scallop in tomato sauce
Fresh scallop 2 about 420 grams, moderate amount of cornstarch (dip the surface of the fish), 1 slice of ginger (popping aroma), 2 cloves of garlic (popping aroma), marinate the fish with:, green onion moderate amount of ginger 2 large slices, 3 tablespoons of cooking wine, white pepper moderate amount of pepper, moderate amount of salt, chicken broth moderate amount of chicken broth, the sauce with:, 3 tablespoons of tomato sauce, white vinegar 3 tablespoons of vinegar, sugar 2 tablespoons of soy sauce, 1 tablespoon of cornstarch and a level spoon, half a bowl of water.
Wash and cut the scallops into pieces and put them into a container, then add chopped green onion and ginger, three tablespoons of cooking wine, moderate pepper, moderate salt and chicken broth, mix well and marinate for about half an hour. Take a small bowl and put in three tablespoons of ketchup, three tablespoons of white vinegar, two tablespoons of sugar, one tablespoon of soy sauce and a flat spoon of cornstarch and mix well and set aside.
Drain the marinated scallops, put some cornstarch on a plate, and coat the scallops with a thin layer of cornstarch on both sides. The pan put a moderate amount of oil on low heat, put the scallop section frying, frying into both sides of the golden brown can be. Heat the oil in a separate pan and add the sliced ginger and garlic. Pour the sauce into the wok, then fill a small bowl with half a bowl of water and bring to a boil, then turn off the heat. Pour the pan-fried scallops into the pan and toss well to coat with the sauce.