1, the scallop to the head, tail, cut off the fins, clean up the viscera; especially in the belly of the fish a layer of blood under the film, must be washed, that is the most fishy; white fish scales to be retained, the nutritional value is very high, will not be too fishy; cut into segments, add cooking wine and onion and ginger marinade for more than 30 minutes.

2, while the marinated fish, prepare marinade: soy sauce, Huadiao, sugar, salt, five-spice powder into a bowl, mix well into the sauce standby.

3, onion and ginger shredded spare.

4, a frying pan, under a little peanut oil, burst incense onion and ginger; pour in the sauce, boil.

5, add the right amount of water, boil again, boil for 5 minutes.

6, add cooking wine; turn off the heat. Pour into a bowl and set aside.

7, marinated scallops, evenly pounced on a layer of dry powder (flour or starch can be), shake clean excess dry powder.

8, start a frying pan, when the oil temperature of 6, 70% heat, add the scallops fried until the surface of the golden brown.

9: Blot excess fat with kitchen paper.

10, put it into the marinade while it is still hot and marinate for 20 minutes.