Specific method
1, first melt the scallop, and then take care of the internal organs and the black membrane inside the abdomen all clean. The white substance on the surface of the scallop is not fish scale, it is a kind of fat, rich in lecithin and unsaturated fatty acids, which has some nutritional value, and does not need to be deliberately scraped off.
2, put the scallops in a large bowl, add salt, cooking wine, green onions, ginger and pepper and mix well, marinate for 20 minutes.
3, prepare a disk of flour, or cornstarch. Place the marinated scallops in the flour so that the surface is coated with flour. As shown in the picture, stick all the flour well and set aside.
4: Heat the oil in a wok until it reaches 40%, then add the scallops to the wok in order. Use chopsticks to gently separate the scallops so they don't stick together, and fry the scallops over medium heat.
5, scallops fried, the surface is slightly yellow, do not need to fish out the scallops, then adjust the heat to raise the temperature of the oil, and then fry for about 2 minutes, the surface of the scallops become golden crisp can be fished out to control the oil.