The scallop fish belongs to the warm animal, possessing the practical effect of stopping bleeding method and replenishing blood and gas. The flesh of the scallop is delicate, rich in nutrients, and does not have the kind of fishy smell of ordinary freshwater fish, and the thorns are also very few, is the idealization of the nourishing food. This five-spice scallop is a more homemade recipe with a great flavor, and is a home-style stir-fry for young and old alike.

Five spice scallop: Prepare raw materials: 350g scallop, 5 tablespoons oil, 1/2 teaspoon salt, 2 tablespoons soy sauce, 2 tablespoons rice wine, 1 tablespoon white vinegar, 10 grams of rock sugar, 1 tablespoon of dark soy sauce, 20 grams of garlic, 15 grams of ginger, 1 tablespoon of mace, 1 anise, 1 section of green onion and green onion root, 1 small scallion. Wash the scallop sections; peel the garlic and tear it into cloves, then cut it into garlic; wash the scallion root and cut it into 3cm long sections; wash the ginger and peel it, then cut it into slices; wash the scallion and cut the root into scallions, then cut the scallion leaves into scallion sections. Scallop segments into a small bowl, add salt, rice wine, small onion segments and half of the ginger slices marinated 20min up and down.

Take out the scallions, ginger and garlic from the marinated scallops; add a little oil to the skillet and fry the scallops over moderate heat until both sides turn orange brown, then remove from the skillet. Pour in the remaining oil in the frying pan, about 70% hot, put in garlic, ginger, scallions, scallion root wire, pepper, star anise burst pot out of the aroma. Pour in a small amount of boiling water, the flow of water to 1/2 of the scallop, add soy sauce, white vinegar, soy sauce king, old rock sugar, stir well. Put in the fried scallop section, cover tightly with the outer lid simmering 10 minutes up and down, right in the middle of the scallop to carry out a time to turn over the actual operation.

To be thickened by the sauce, the inside of the spices pick out, in the appearance of sprinkled with green onions on the plate can be. Scallop section of the surface layer can be cut on the knife flower to carry out the marinade, so more into the flavor. If you want the most flavorful scallops, you can coat the scallops with thin tapioca starch and deep fry them before making them.

Giving you the answer to the content of everyone is still satisfied? If you like it, you can like to add attention oh! After we test through the higher rate of the method I hope my answer can help you, but also hope that you can help me forward, like, more support me, more attention to me. If there are any questions and requests you can leave a message in the comments section, I will reply one by one.