1. Wrap with dry noodles. Remove the guts, head and tail of the scallop and clean it. It has a layer of silvery gray grease on the surface and has a great fishy smell, which can be removed by soaking it in water at about seventy degrees for a while. It is very good for the body, however, and it is advisable not to remove it.

2, the scallop is clean and cut into small sections, and then put it into a clean pot, put ginger and salt and then pour on the wine, mix well and then marinate for ten minutes, so not only to fishy, but also make the scallop more flavorful.

3, this step is also very important, first of all, pour the flour in the dish, the marinated scallop section to absorb excess water, but not too dry to keep the surface moist, and then put the scallop in the starch coated with a layer of starch.

4, the pan on the oil, burned to 60% of the heat to medium heat, down into the scallop section deep-fried until golden brown on both sides, fish out of the oil control. After cooling, once again the oil is hot, the fried scallops section of the re-fried for a few seconds, and then fished out the oil control can be.