Practice steps:
1, cut off the head and fins of the scallop, and scrub the surface of a layer of silver film with a clean baguette or steel wool.
2, the belly of the scallop with cut open cut open, and then remove the black membrane and stick bone blood in the belly of the fish, these two is the main source of fishy scallop, many friends do dry fried scallop fish fishy smell is heavier, think about it is not these two are not dealt with cleanly.
3, the clean scallops with water and then rinse a few times to remove the surface of the scallops and fish belly impurities, and then placed on the board, in the fish on the cut, easy to marinate scallops faster into the flavor.
4, then all the scallops cut into 5-6 cm long small section, put in a basin, add a little green onion, ginger, pepper, and then add the right amount of salt and high degree of white wine, tossed evenly, marinated for about half an hour. When marinating scallops, it is best to wrap with plastic wrap and put it into the refrigerator to chill, which can make the scallops more quickly into the flavor.
5, after the scallops are marinated and flavored, pick up the scallions, ginger and peppercorns inside, then add an appropriate amount of cornstarch and toss well to coat the surface of the scallops evenly with a layer of starch.
6, add the appropriate amount of cooking oil in the pot, the oil temperature boiled to about 60% hot, pat the starch on the scallop segments into the frying pan, open the fire to fry scallop, down into the scallop, do not be in a hurry to turn the scallop, until the scallop is fried to the stereotypes and then turn, the scallop is deep-fried until ripe, charred fish fish after fish out.
7, the temperature of the oil in the pot to 6-7% heat, the fried scallops and then under the pot to re-fry again, re-frying time in about 20 seconds, the scallops fried to golden crispy can be removed. After deep-frying the scallops taste more crispy, and not easy to soften.