Scallops three

Egg white one

Salt

Pepper

Chicken essence

Maintaining wine

Soy sauce

Ginger

Pepper

Cooking oil

Powerful deep-fried scallop

Preparation of a steel wire ball or a Small brush, scallop in hot water

Wire ball or small brush slowly rub back and forth on the skin of the scallop

In less than a minute to remove the scales of a scallop

Use scissors to cut off the viscera of the scallop

And then the head of the scallop

And then the fins and the tail on the other side of the scallop can be cut

Then the scallop is cut into evenly sized pieces

And then the fins and tail can be cut off

And then the fins and tail can be cut off

And then the scallop is cut into evenly sized pieces. Then cut the scallop into small pieces of even size

After washing with warm water, add all the seasonings except the egg white and credit oil and mix well

Pack it in a plastic box and put it in the refrigerator overnight

Put the marinated scallop into the egg white and wrap it

Grease the wok over the fire, rub it with a slice of ginger, add the peanut oil and cook it until it boils hot at more than 80%, then throw in the scallop pieces. fish section, using a hand spoon to turn the dial, generally half a minute to 1 minute, a see the fish section was yellow and floated out of the oil, you can use a leaky spoon to fish up

To be the oil temperature in the pot and rise to boiling hot, and then back to the pot to fry the fish section to the skin fried to crispy when the fish, the control of the residual oil, mounted on the plate that is, eaten dipped in peppercorn salt

Tips

1, be sure to put the scales of the fish last year, I feel that this can reduce the fishy I feel that this can reduce the fishy flavor