How to make braised scallop

Materials: 1 scallop, 5 cloves of garlic, ? green onion, 1 piece of ginger, 1 egg, about 30 peppercorns, 3 star anise, 1 tablespoon of high white wine (15 ml), 1/2 teaspoon of salt (3 grams), 1 tablespoon of light soy sauce (15 ml), 1 tablespoon of light soy sauce (15 ml), 1 tablespoon of white sugar (15 grams), 1 tablespoon of rice vinegar (15 ml) .

How to make it:

1. Scale and gut the scallop (you can have someone do it for you at the market), clean it, and cut it into diamond-shaped pieces with a diagonal knife. Place in a large bowl, sprinkle with salt, pepper, drizzle with high white wine, stir well and marinate for 10 minutes.

2. Beat the eggs and place them in a flat-bottomed container. Place the marinated scallop pieces in the egg mixture and dip both sides in the egg mixture.

3. Heat oil in a wok until it reaches 70%, then reduce the heat to medium. Add the scallops dipped in the egg mixture and fry until golden brown on one side, then flip and fry the other side.

4, the fried scallops out of the pan, the pan frying oil do not pour out (pan cleaning), start the pan, pour new oil, just marinated scallops into the pepper drain, and then into the star anise, scallion and cut into slices of ginger, and garlic cloves with a knife to beat scattered.

5, smell the aroma, into the scallops, pour boiling water (not cold water), not over the fish after the adjustment of soy sauce, soy sauce, sugar, finally, along the edge of the pot into the rice vinegar, immediately covered with a lid, simmering over medium heat for 10 minutes.

6, open the lid, change to high heat to collect the soup, until the soup becomes viscous can be,

Practice two

Braised scallop fish ingredients: 2 scallop fish, 2-3 tablespoons of flour, oil and salt, 1 section of green onion, 2-3 slices of ginger, 3 cloves of garlic, 10 peppercorns, anise 1, 1 tablespoon of cooking wine, 2 tablespoons of rice vinegar, 1/3 tablespoon of soy sauce, soy sauce, 1 tablespoon, Half a tablespoon of sugar, water starch,

Practice steps:

1. Remove the head and tail of the scallop, remove the internal organs, and clean the black membrane and blood in the belly of the fish, which tastes fishy, clean the fish, wash it, and drain it.

The scallop body surface has a layer of silver-white material, many people mistakenly think it is fish scales, when dealing with scallop will be cleaned off, in fact, this practice is wrong. This layer of "silver powder" is actually a layer of special fat formed by the skin, called "silver fat", it is a kind of grease fat, if it is fresh scallop, should try to keep, very nutritious, if this layer of "silver powder" is easily wiped down, it is a kind of grease fat. If this layer of "silver powder" is easily rubbed off, it also proves that the scallop is not very fresh, so do not keep it.

2. Grab the body of the scallop with one hand, grab the fins of the scallop with one hand, and start along the tail against the direction of the fins, tear the fins off, so that the fins are connected to the spines of the fish, which are brought down, so that when you eat, you don't have to worry about being stabbed by the spines.

3. Cut the scallop into long and short even segments, and then about 1 cm apart, on both sides of the body of the fish cut a knife, not too deep, so that the fish is easy to make the flavor.

4. Put 2-3 tablespoons of flour in the pan, and roll the scallop segments in the flour, so that the scallop is coated with a thin layer of flour, and then shake off the excess starch, and then do the rest as well.

5. Add oil to the pan and heat to 7-8% heat, one by one into the scallop section to fry in the frying pan, into the first do not turn, easy to break, to be the scallop section deep-fried to the stereotypes, and then turn the scallop section, the scallop section deep-fried to the outside of the layer of crust, color golden, the scallop section fishing, drain the oil to be used.

6. Pour out the scallop oil in the pot, add a little new oil, add green onion, ginger, garlic, pepper, seasoning, dry chili pepper, and stir-fry the spices.

7. Put in the fried scallop section, turn around and pour in cooking wine and rice vinegar, so you can cook out the fishy flavor of scallops.

8. Drizzle hot water, the amount of water and the scallops on a level can be, and then add the red soy sauce and soy sauce, add salt, sugar, large fire boil, turn to medium-low fire, the scallop searing flavor, searing 10 minutes.

9. to time, the onion segments, ginger, garlic, dried chili peppers, seasonings, pick out without, open the fire juice, left a little soup, the scallops sheng out to the plate, the soup left in the pan, dripping into the appropriate amount of water starch thickening, heating to the soup becomes viscous, turn off the fire, will be dripping on the scallop section of soup, sprinkled with cilantro segment or garlic cloves segment, green onion can be, garnish a little.

Tips:

I. Scallop belly of the black membrane and blood to remove clean, fishy flavor is heavy, scallop section into the pot, cooking wine and rice vinegar, can remove the fishy smell of scallop. This makes the scallops eat not fishy.