1, ingredients: 500 grams of scallops, 3 grams of green onions, 3 grams of salt, 2 grams of ginger, 2 grams of star anise, 45 grams of soy sauce, 5 grams of sugar, 4 grams of monosodium glutamate (MSG), 4 grams of garlic (white skin), 20 grams of lard (refined), 50 grams of vegetable oil, 15 grams of sesame oil, 15 grams of wheat flour, 15 grams of vinegar, 15 grams of cooking wine.

2, the fish scaled, gill digging, cut off the fins, from the gill holes will be gutted and washed.

3, the fish on both sides of a straight knife lines, every 3 centimeters to engrave a knife, can not be too deep, cut through the skin of the fish can be, the big one from the middle of the intersection of the two sections.

4, high fire sitting oil spoon, into the oil, the fish on both sides of a layer of flour, down into the spoon, moved to medium-low heat frying into both sides of the golden brown (pay attention to the spoon along the edge of the oil added to shake the spoon, frying the fish with a medium-low heat, even frying well) out of the spoon into the plate.

5, take the frying spoon on high heat, add lard, fried spices, onions, ginger, garlic choke spoon.

6, add wine, vinegar, soy sauce, broth, add sugar, monosodium glutamate, refined salt to find the mouth, down into the fish after boiling.

7, cover the lid, move the micro-fire simmer until away from penetration, the juice is thick.

8, move the high fire juice, dripping sesame oil out of the spoon on the plate.