1: 800g medium scallop.

2: 3 tbsp corn or canola oil

3: 1 star anise, 2 thumbnail-sized pieces of cinnamon, 1/2 tsp pepper powder, 3 green onions cleaned and cut into pieces, 10g of ginger sliced, 2 dried red chili peppers, 3 tbsp ketchup, 1 tbsp oyster sauce, 2 tbsp dark soy sauce, 1/3 tsp salt, 1.5 tbsp sugar, and 1.5 cups water.

Note: 1 tbsp = 15 ml = 1 Tablespoon, 1 tsp = 5 ml = 1 Teaspoon, 1 cup = 240 ml.

Practice

1. Wash the middle section of scallop by scraping off the scales and removing the intestines, dry with paper towel, and then cut a 3-cm-long section and set aside.

3. In a non-stick sauté pan, stir-fry star anise, cinnamon, pepper, green onion, ginger, and dried red chili pepper over medium heat, then stir-fry tomato paste, and bring to a boil. Pour this sauce into the pressure cooker, meanwhile put in the fried fish pieces, steam on high heat, adjust the medium-low heat pressure for 50 minutes.

4, turn off the fire, open the pressure cooker when cold, and serve the five-spice crispy scallops on the table.