Scallop 500g

Supplements

Starch 50g

Seasoning

1 piece of ginger, 3 cloves of garlic, 20 peppercorns, vegetable oil, 1g of pepper, 2 tablespoons of jiangmyu, 2 tablespoons of soy sauce, 1/2 tablespoon of sugar, a few drops of soya sauce, 1/2 tablespoon of vinegar, 3g of white sesame seeds, 1 piece of finely chopped shallot, 1 bowl water, 3 grams salt

Braised swordfish Step 1

Descale the scallop, clean it, and chop it into pieces (you can ask the fish vendor to do this for you)

Step 2

How to make braised swordfish

Marinade the fish for 10 minutes or so with a pinch of crushed peppercorns, 1/2 tablespoon rice wine, and a few slices of ginger

Step 3

Season the fish for 10 minutes or so in a small dish. A small plate with a moderate amount of starch, scallops on both sides of a little starch pat

Step 4

Put oil in the pan, add the scallops, frying over low heat, frying until both sides of the golden brown, then put out and set aside

Step 5

Frying pan with a little oil, stir frying slices of ginger, garlic and peppercorns

Step 6

Put the pan-fried scallops, gently turning the fish pieces to absorb the flavor, along the side of the pan into the scallop. absorb the aroma, along the side of the pan into the remaining rice wine, burst the aroma and pour a bowl of warm water to boil

Step 7

Put soy sauce, sugar, soy sauce, vinegar and salt, high heat to boil, cover and cook on medium-low heat for about 10 minutes

Step 8

Cooking to the remaining small amount of juice, gently give the fish turned over, high heat sauce until thickened can be, do not close too dry, leave some juice for dipping Do not reduce the sauce too dry, leave some juice for dipping and eating is very positive; out of the pot, sprinkle with fried white sesame seeds and scallions decorative