Stewed scallop

Main Ingredients

Scallop

Supplements

Eggs moderate flour moderate

Onion moderate Ginger moderate

Garlic moderate Peppercorns moderate

Dashi moderate Salt moderate

Stewed Scallop Steps

1.? Clean up the scallop and cut it into segments. Drain the excess water from the fish with paper towels. I cleaned the fish scales on the scallops better because I'm not used to that flavor. In fact, the scales of the scallops are more nutritious, so you don't have to clean them so well if you eat them.

2. Use eggs and flour to make a thicker batter, put a little salt in the batter. Put a little salt in the batter.

3. Put the battered fish into a skillet and fry it on both sides in oil.

4.? Because the fish has already been cut with oil, to avoid excessive fat intake, I did not put more oil in the seared scallops, and laid the green onion segments, ginger slices, patted garlic, peppercorns, and dashi on the bottom of the pan.

5.? Put the fish pieces yard on the garnish, pour the wine, soy sauce, a little vinegar, sugar, a little salt, put enough water. Stew over high heat, turn to medium heat after the soup boils. Finally collect the soup and plate.

6. Scalloped fish head and the body of the miscellaneous debris I did not throw away, blanched with water. Sent downstairs to feed Mimi.

Tips

The scallop is warm, sweet and salty; it belongs to the liver and spleen meridian. It has the effect of tonifying the spleen, benefiting the qi, warming the stomach, nourishing the liver, moisturizing the skin, replenishing the qi, nourishing the blood, and beautifying the body.