Dosage

Scallops 1 strip

Peppercorns a few

Scallion whites

Soy sauce 1 tablespoon

High level of white wine

Oil

Ginger

Garlic

Salt

Dried chili peppers 3

Vinegar 1 tbsp

Soy sauce 1 tbsp

Chicken essence

Scallion

Practice

1. wash and dry: stripers remove head and tail and gut, wash, cut into sections and dry;

2. marinade: add white wine, ginger, and salt to the stripers, scrunch well, and marinade for 10 minutes;

3. deep frying: heat oil in a wok over 7 minutes of heat, and marinate the stripers well with Kitchen paper to wipe off excess water, into the frying pan frying, both sides of the golden can be out of the pot;

4. frying 1: the bottom of the pot to leave a little oil, add onions, garlic, dry chili peppers, peppercorns popping incense;

5. frying 2: after the explosion of the incense, pour into the frying of good scallop, stir-frying under the

6. stewing: scallop frying incense, add water, not more than the scallop can be added to the light soya sauce, soy sauce, balsamic vinegar, salt, chicken essence on medium heat, the scallop can be used to make the scallop, the water is not more than the scallop can be added to the water, Salt, chicken essence in the fire, simmer for 5 minutes, when the water becomes less, large fire juice;

7. Plating: juicing the scallops on a plate, sprinkle green onions, garlic, eat it

7.