1. First of all, the scallop will be packed, cut into sections, drain the water, onion, ginger, garlic, pepper ready (block big point good); 2. pot of oil burned to 8-9% heat, scallop one by one wrapped in egg white, into the pot and fried into a golden brown, drain the oil to the plate; 3. will be fried all the scallop into the rest of the oil, the ready onion, ginger, garlic, peppercorns, etc. placed on top of the fish, in the 2 spoons of sugar, and then vinegar about 4 spoons poured on the sugar, so that there is a fragrance, and then put 3 spoons of salt, small fire stewing, if the water, and the water, and then put in a small fire. In the sugar, so that there is a flavor, and then put 3 spoons of salt, low heat stewing, if the water is small can be added to the right amount of water, about 20 minutes can be. b pepper salt scallops (practice is very simple oh) Ingredients: scallops, oil, salt, black pepper Method: 1, scallops cleaned, cut into sections. 2, salt on the fish, cut into sections. 2, in the fish body rub salt marinade for a quarter of an hour. 3, frying pan, when the oil is hot, so as not to blow up, but pay attention to the oil do not splash on the body hot Oh. 4, fry in the frying pan until golden brown when fish out, sprinkle with black pepper can eat. c Ingredients: scallops, scallions, ginger, garlic, seasoning, vinegar, soy sauce, sugar, salt, chicken broth, water Method: 1. Scale the fish and wash it clean. 2. Cut the fish into medium-sized segments, and roll them in the surface anyway. 3. Add appropriate oil to the pan, and fry the fish in the pan until golden brown. 4. Leave a little oil in the pan, and then put the fried fish into the pan again. Note: Seasoning water: Take a bowl and put in green onion, ginger, garlic, dashi, vinegar (a little), soy sauce, sugar (a little), salt, chicken essence, water. d Ingredients: scalloped fish, Chinese cabbage, green onion, ginger, garlic, vinegar, sugar, salt, monosodium glutamate. 1) Scale the fish and wash it well, and cut the Chinese cabbage into small pieces 2) Cut the fish into pieces of medium size and roll them in the noodle anyway. 3) Cut the fish into pieces, then put them in the noodle. Roll the fish in the noodles anyway 3. Put the appropriate amount of oil in the pan, put the processed fish into the pan and fry until golden 4. Leave a little oil in the pan, put the fried fish into the pan again, stir-fry and add wine, vinegar, put the cabbage in, put the seasoning in, add water and simmer for ten minutes, out of the pot. e braised scallops 1. clean scallops, cut thumb-length section, with a little salt, cooking wine, slightly marinated for 10 minutes 2. frying pan oil, until 8 mature, put two slices of ginger, marinated scallops wrapped in flour into the frying pan and fry until golden brown. 3. Add soy sauce, vinegar, cooking wine, salt, a spoonful of brown sugar, stir fry a few times, add some water (no need to much), boil over high heat, then turn to low heat, the soup becomes sticky, add a little green onion chicken essence on it. f 1. first scallops cleaned and cut into sections, wrapped in soybean flour, to be used. Cut some bubble ginger, bubble chili spare 2. pot of oil, 8 mature, into the scallop (preferably 2, 3 fried), medium heat to 8 mature. Fish up for use. 3. In the frying oil put peppercorns, bean curd, a little soy sauce, cooking wine, pickled ginger, pickled chili. Add a little water to the scallops, add a green onion stewed. Add salt, monosodium glutamate (MSG), soybean flour can be.