1 scallop (about 800g), 200g flour, 2 tablespoons (30ml) soy sauce, 2 tablespoons (30g) sugar, 2 tablespoons (30ml) balsamic vinegar, 1/2 teaspoon (3g) chicken broth extract, 1 teaspoon (5g) salt, 2 tablespoons (30ml) shaoxing wine, 2 cloves of garlic, 1 piece of ginger (10g), 1 piece of green onion (10g), 50ml oil. 50ml

Practice

1: First, remove the viscera and fins of the scallop, then scrape the silvery-white membranes on both sides of the fish, and rinse it well under running water, followed by drying the surface of the fish with kitchen paper towels.

2. Chop the head of the scallop, then cut the fish into 6-cm-long segments, then dip the surface evenly in a layer of flour. Cut the green onion diagonally into segments. Cut the ginger into thin slices.

3, medium heat, heat the oil in a skillet, until it burns to 50 percent hot (put your palm on the top of the pan, you can feel the heat rising), the scallop sections spread into the pan, frying over medium heat for about 5 minutes, until the fish side of the golden brown, and then the scallop sections turn over and continue to fry on the other side, to be the same frying into a golden brown, pinch out to drain the oil.

4, the fried scallops of the remaining oil into the frying pan, to be burned until 50% hot (put the palm of your hand on the upper end of the frying pan, can feel the heat rising), the large onion segments, ginger and garlic into the incense, then into the fried scallop segments, seasoning soy sauce, sugar, shaoxing wine, salt and white pepper, stir fry evenly.

5, in the pot add about 400ml of warm water, high heat to boil, then turn the heat to low cover, simmer for about 15 minutes.

6: When the water in the pot dries up, pour the balsamic vinegar into the pot and stir-fry slightly.

7, and finally cover and continue to simmer for about 3 minutes.