Scallop
Making ingredients scallop, ginger, garlic, dry chili, cornstarch, soy sauce, vinegar, cooking wine, salt, sugar, soy sauce
Making Steps
1. First of all, get ready for the scallop, the scallop is cut into equal sized sections, cleaned, and then in the scallop on both sides of the fish on the cut a few times, all cut, after the scallop into the large bowl.
2. Then prepare some ginger cut into thin strips, and then put the ginger into the bowl of scallops, and then add some fishy cooking wine, soy sauce, salt and pepper, with chopsticks, mix evenly on the side, marinate for ten minutes to fishy.
3. Prepare some garlic and ginger, garlic, and then minced, ginger also cut into pieces, and then into the bowl to be used, and then cut some dried chili spare.
4. Prepare some starch in a plate, take out the marinated scallops and put them on a plate coated with a layer of starch; all coated and put aside.
5. First, the pan is hot, and then pour cooking oil, oil is hot, put the scallops into the frying, slow frying over low heat, do not feel free to turn it, the bottom side of the frying, turn the other side to continue to fry, both sides of the frying, oil control out of the plate to be used, the whole process of about 8 minutes.
6. pot to stay in the bottom of the oil, into the garlic and ginger, dried chili sautéed, sautéed and then add a little soy sauce, vinegar, cooking wine, salt, sugar, soy sauce, and then into the right amount of water, salt can be put a little less, because in the marinade when the salt was put a time, and then the scallop is also put into the open small fire, so that the scallop is fully absorbed by the broth; two minutes after the flip a side.
7. When the time is up, turn off the heat and remove from the pot, the whole process is about 4 minutes. A delicious scallop is ready, eat fresh and tender, no fishy flavor, you do not want to do it, like friends hurry to try it!
Tips
1. When you buy scallops, try to handle them before you buy them, so that you don't forget or won't handle them when you get home. We usually don't eat the head of the scallop, we have to cut it off, and the fins are also cut off to remove the guts, black membranes and dirty things in the stomach.
2. In the scallop on both sides of the knife is in order to marinate into the flavor, can better remove the fishy taste, in addition to try to marinate a little longer, not less than ten minutes.
3. frying scallops when you can put a little more oil, frying better frying, and anyway, we have to stay behind the bottom of the oil to fry the sauce.
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