Dry Pan-Fried Scallops
Main Ingredientsmain
2 scallops for 3 persons
Supplementsothers
2 green onions? 3 slices of ginger? 1 tablespoon of cooking wine? five spice powder a little? a little white pepper? Salt to taste
The best way to cook scallops is to dry-fry them, which is golden and crispy, and fragrant and flaky. Try this little trick.
How to Dry Fry Scallops
Step Step
1
Scallops are cleaned, scaled and gutted, and cut into 2-inch segments, which is easier to do with scissors
Step Step
2
Then, make a few diagonal cuts on the surface of the fish, for flavors
Step Step
This is the best way to dry-fry scallops, which is the best way to dry-fry scallops.
3
Slice the green onion and ginger
Step
4
Put the scallops into a bowl and add salt, five-spice powder, white pepper, green onion and ginger, cooking wine and seal well to marinate in the refrigerator overnight to get a good flavor
Step
5
Pick the green onion and ginger in the fish and wipe the fish dry with a kitchen paper towel. Brush a thin layer of cooking oil on the surface of the fish
Step
6
Heat a wok and pour in the cooking oil, and heat over high heat until it is about 60% hot (with a slight smoke)
Step
7
Turn up the heat, and pan-fry the scallops one at a time until they are slightly browned and set, and then flip them over (turn over the fish when they are set so they don't break)
Step
The fish will not break. Fish is not easy to break)
Step
8
Continue to fry until both sides of the golden brown can be fished out of the oil, the surface can be sprinkled with their own preferences, pepper, cumin, chili powder, etc. to eat
Dry fried scallop finished picture
Dry fried scallop cooking tips
Skill tips
1, marinated scallop in the Before frying to use paper towels to dry the surface of the water, so that when frying does not pop oil, will not stick to the pan, and frying fish with oil is also clean and can be reused
2, frying fish before the pan to be hot and then pour oil, to wait for the oil temperature of more than 6 into the heat and then frying the pan, scallops in the pan after the first do not flip, frying scallops until the scallops stereotypes and then flip, so that scallops do not stick to the pan.