The most authentic way to deep-fry scallops is as follows:

Ingredients: 1 catty of scallops, right amount of salt, right amount of green onions, right amount of ginger, right amount of cooking wine, right amount of flour.

Step 1: When selecting frozen scallops, the less silver powder falls off the surface, the fresher it is. High-quality scallops should be firm and elastic after thawing. If the meat is loose after thawing, the fish belly rupture, or yellow spots on the surface, it means that the scallops have deteriorated and not fresh.

Step 2, the surface of the scallops of the silver powder, although nutritious, but very fishy. To reduce the fishy flavor, I removed the silver powder.

Step 3: Remove the internal organs and black membrane, cut off the fins, wash and cut into sections.

Step 4: Add green onion and ginger, pepper , salt, cooking wine and mix well, marinate for 30 minutes. Pepper grains must be put, to fishy at the same time can also increase the flavor. Scallop fish fishy heavy, with a good bit of cooking wine to fishy effect is better.

Step 5, the marinated scallops with paper towels to absorb moisture, into the flour, wrapped in a thin layer of flour. The flour-coated scallops will not stick to the pan, will not break the skin, and will have a complete shape and a crispy skin.?

Step 6: Tap off the excess flour on the surface, so that the flour is completely adsorbed on the scallops, avoiding the dry flour falling into the frying pan when frying, which will make the oil become cloudy and muddy the pan. Arrange the scallops individually without overlapping.

Step 7: You don't need to put too much oil in the pan. As long as the oil is at the right temperature, it doesn't take much to fry the scallops.

Step 8, the oil boiled to 60% hot, first put a piece of scallop to test the oil temperature, if the scallop into the pot, the oil bubbles, flour did not come off, and soon floated, it means the oil temperature in the pot is just right. Then put the scallop segments into the frying pan in order to deep-fry them, not too much at once, but in batches.

Step 9: When the scallops are first put into the pot, don't be in a hurry to use chopsticks to turn them over. You can hold the pot and shake it for a few times, and then turn it over after the scallops are set, so that the scallops won't rot. When the scallops are set, turn off the medium-low heat and adjust the heat according to the color of the scallops.

Step 10: Remove the scallops from the oven when they are golden brown, and deep-fry them again at a higher temperature to make the skin more crispy.

Step 11: Fry the scallops for about 5 seconds at most, then pull out to control the oil.