300g of scallop

1 sprig of cilantro

1.5 tbsp of dry flour

2 cups of water

1 tbsp of sliced green onion

1 tbsp of julienned ginger

1 tbsp of sliced garlic

2 tbsp of dark soy sauce,

2 tbsp of cooking wine

1/2 tbsp dark soy sauce

1/2 tbsp sugar

2 tbsp white vinegar

1/3 tsp salt

1 large seasoning

10 peppercorns

1 dried morning glory pepper

Savory flavors

Stewing

Twenty minutesConsumption

Normal difficulty

1 Prepare the main ingredients.

2Scallops clean, cut into segments, cut a few cuts on the surface of the scallops to facilitate the flavor, but do not cut the segments.

3Dip the scallops in a thin layer of dry flour and shake off the excess.

4Pour about 1/2 cup of oil into a non-stick sauté pan and fry the scallops until golden brown on both sides.

5. Remove excess oil.

6Put in the seasonings and peppercorns and fry to get the flavor.

7 Cook the cooking wine, add the green onion, ginger and garlic, gently stir fry the flavor, pour in the soy sauce, add sugar, add the old soy sauce, add white vinegar.

8Turn the heat to low, lift the wok and shake gently to mix the seasonings together, then fry the fish for about 10 seconds, flip and fry for another 10 seconds, until the scallops are colored.

9Pour in the water and bring to a boil over high heat.

10Add salt, turn down the heat to low and simmer for about 15-20 minutes until the broth is reduced.

11 Add some cilantro to enhance the flavor before starting the pot.