Materials

Main ingredient: 500g scallop

Seasoning: 5g scallion, 5g ginger, 5g garlic, 6g soy sauce, 6g vinegar, 10g cooking wine, 10g sugar, 4g salt, 2g chicken broth, 40g fresh broth

Methods

1, divide the scallop into sections of about 5 centimeters, and marinate them slightly with salt.

2. Use kitchen paper to absorb the water on the surface of the scallop and stick some flour.

3. Heat oil in a pan and deep-fry the scallops, removing them from the pan when they are golden brown on both sides and draining the oil.

4, the bottom of the pan oil, the next onion, ginger, garlic stir-fry, into the fried scallops.

5, cooking wine, vinegar, soy sauce, add a little fresh soup, add sugar, chicken essence, taste and stir-fry is complete.

Tips

1, the fish section size should be moderate, the fish is too narrow meat less dry, not delicious, too thick and too wide, not easy to taste.

2, clever wash scallops: scallops on the fishy and greasy larger, with the water is difficult to wash, you can put the scallops first in the alkaline water soak, and then wash with water, it will be very easy to wash, and no fishy flavor.

3, scalloped fish dirty: if the scalloped fish is very dirty, with tap water is not clean, may wish to use rice water scrub, so that the hand will not be stained, but also can be very clean fish.

4, scallop fish deodorization: put the scallop fish into about 80 degrees of boiling water, scalding about 10 seconds, and then immediately put into cold water to soak a little bit, and then brush or run your hand through the fish scales can soon be removed. Ginger and cooking wine should not be missing when you make fish.

5, the board in addition to fishy: cut the fish on the board there is a hard to remove the smell of fish, as long as the wash on the board sprinkled with a little vinegar, put in the sun to dry, and then use the water to brush there will not be a fishy

6, in addition to fishy vessels: vessels in the smell of fish with the use of waste tea leaves placed in them to cook for a few minutes, can be deodorized.

Practice two, pan-fried sweet and sour scallops

Materials

Scallops 2, cooking wine, soy sauce, rice vinegar, sugar, green onion, dry starch, garlic, ginger

Practice

1, scallops cleaned, cut with scissors into a 4-5CM length of the section, drain the water spare.

2. Heat a non-stick frying pan and pat the scallops with some dry starch (I've omitted this step).

3, a little oil in the pan, such as garlic and ginger slices frying flavor, into the scallop section, open high heat frying until golden brown on both sides (frying one side and then the other, do not repeatedly turn).

4, spray into the appropriate amount of cooking wine, pour into the appropriate amount of soy sauce and rice vinegar (grams according to their own salty and sour degree of adjustment, I put here about 10 grams of cooking wine, 40 grams of soy sauce, 30 grams of rice vinegar), and then add 50 grams of hot water.

5, turn on the heat to cook the scallops, shake the pot a few times, sprinkle a layer of sugar (about 15 grams)

6, with chopsticks or spatula will be scallops each are gently turned over a below, and then shake the pot, so that the scallops wrapped on the whole sugar and vinegar sauce, to see the soup becomes very thick, turn off the heat, sprinkle with chopped green onions, out of the pot on a plate can be.