Scallops have a heavy fishy odor, so we cook it in a way that is mostly braised or sweet and sour. But no matter which of the two, you need to put the scallops into the pot to fry them first before you burn them, otherwise the fish meat will easily fall apart. Fish out the fried scallops, to the frying pan, add, chopped green onion, ginger, garlic, star anise, stir-fry, then pour into the scallops, stir-fry for a few times, add cooking wine, soy sauce, soy sauce, salt, chicken essence, monosodium glutamate,! Finally pour into the appropriate amount of water to cook, collect juice can be!

Scallops cut into sections to change the knife, plate, put ginger, edamame, water boiling under the pot to steam for about 8 minutes, sprinkle with green onions, drizzle with soy sauce, drizzle with hot oil. When I saw your question, I remembered when I was learning to be a chef. The master said that no matter what you cook or what pan you use, you first need to dry out your pan and then cool the oil. The first time you cool the oil is to get the pan temperature even, the second time you put the oil with a little bit of low heat. Let him to collect the fish skin tight. Fry until the pan does not make much noise, then raise the heat a little, when the oil is hot, turn off the small, and repeatedly fry until one side is almost done, and the other side, as well, will not stain the pan. Remember that you don't need to move the fish for 2 minutes after it's been in the pan.

1, scallops cleaned and cut into sections, scallions cut into segments, ginger slices; 2, with the above mentioned essentials to fry, frying one side and then fry the other side, both sides of the frying into a golden brown after the sheng out of the filtered oil; under the fish, you can be a little smaller fire, frying with medium heat, one side of the frying through the edge of the fish to see the edges of the fish micro-contracted warped, and then turn over. The last step is the key, control the fire and oil temperature fish will not stick to the pan.

Don't move, at this time the fish itself is rich in water, will not paste, such as frying to slightly brown and then into the ginger, etc., turn over and also frying brown on the pan, this method in most cases can make a complete non-stick fish. Will be an egg beaten, cut into sections of the scallop into the egg, to let the scallop all wrapped in egg, and then frying, the egg will form a protective layer, the scallop complete package, so that the scallop will not break the skin stick to the pan.