Steamed scallops, how to do not easily stick to the pan? Prepare two scallops in advance, cut off the chopped fish head to remove the dorsal fins and internal organs, clean the scallops, diagonally plus a diamond-shaped pattern convenient marinade into the flavor, and then cut into 5cm long segments reserved. The silver scales on the body of the scallop are highly nutritious body fat, which can be removed without removing. Gradually prepare the following auxiliary materials in advance; prepare a piece of ginger in advance, patted and cut into pieces, two large onions pulled into a knot, add a spoonful of salt, take the hand and vigorously rub out the onion ginger water. Pour the onion ginger water in a pot with scallops, add a spoonful of salt, a spoonful of white pepper, a small amount of rice wine in addition to fishy, scratched and mixed evenly marinated for 15min.

Below the gradual desiccation; bowl into the bowl of an egg with chopsticks sprinkle, prepare a small bowl of tapioca starch, marinated a little scallop is wrapped in a layer of tapioca starch, and then a layer of egg, and then wrapped in a layer of cornstarch, so that the frying out of the It will be more golden brown and crispy, and less prone to peeling. The next gradually frying; pan oil consumption, enough to slip the pan, pour out of the rolling oil to add cold oil, the scallops successively into the pan, open the fire gradually frying, often turned over to let the scallops evenly heat to avoid frying paste, probably frying 5-6min, scallops fried golden, the surface is very crispy can be up on the pan on the plate.

First of all, we prepare two scallops, chopped pepper fish head cut off to remove the dorsal fins and internal organs, and clean the scallops, diagonally with a diamond-shaped pattern convenient marinade into the flavor, and then cut into 5cm long section reserved. Ginger slices patted and cut into minced, large onion pulled into a knot, add a spoonful of salt, take the hand with a strong grasp and knead out of the onion ginger water.

And pour the onion ginger water in a pot with scallops, add a spoonful of salt, a spoonful of white pepper, a little less pour a little bit of cooking wine to go fishy, mix well and marinate for 15min. bowl into an egg, use chopsticks to beat sprinkle, and then a small bowl of tapioca starch prepared in advance, the marinated a little bit of scallop is wrapped in a layer of tapioca starch, and then a layer of egg, and then a layer of cornstarch, so that the fry out of a more golden brown crispy, and not easy to peel. Pan oil consumption, enough to slip the pan, pour out of the rolling oil to add cold oil, the treatment of the scallops successively into the pan, open the fire gradually frying, often turned over to let the scallops evenly heat to avoid frying paste, about frying 5 to 6min scallops frying out of the golden, the surface is very crispy can be up on the pan on the plate. The silver scale on the body of the scallop is a very strong nutrient content of the human body fat, you can not remove; all the whole process of frying always keep the fire, often turn over, to prevent frying paste.