First of all, prepare to do this dish need to use the ingredients: scallops. Usually buy the scallops are usually frozen, be sure to thaw naturally, do not use boiling water, the meat will become loose affect the taste.

Clean the scales on the scallop, cut off the head and tail to clean the viscera, not very wide and thick scallop directly with scissors to cut into the appropriate inch section on the line.

Add salt and cooking wine ginger marinade for about 10 minutes to fishy.

Heat a frying pan over medium heat until it feels like it's burning in your palm, and pour in cooking oil to heat it up. Pour off the fishy water from the marinade, then place the scallops on kitchen paper to soak up the excess water.

Pick up the scallops with chopsticks and roll them in the cornstarch to coat them with a thin layer of cornstarch. When the oil is sizzling, slide the scallops into the wok one by one and lower the heat to a low simmer.

Fry the scallops until golden brown on one side, then turn and fry the other side.

Scallops fried to both sides of the golden brown when you can smell the aroma of fish, turn off the fire will be fish fish out of the standby, craving, if you can already sneak a couple of pieces to relieve the craving, because this step has been dry-fried scallops of the completion of the version. But don't eat it all, after all, we are going to do today is braised scallops.

Pour out the oil from the scallops and open fire to continue with the next step, leaving a little oil in the pan for braising, heat the oil into the onion, ginger and garlic to stir out the flavor.

The fried scallops in the pan on the top of the onion, ginger and garlic, pour a little soy sauce and vinegar, salt in the marinade has been spared, just soy sauce color can be.

Add a little sugar and add hot water, the amount of water submerged scallops can be.

Burn the scallops on high heat and then change to medium heat to simmer for a few minutes.

Fried scallops itself is already cooked, gently simmer for a few minutes on high heat to collect soup, red color, soup thick can be out of the pot.