Frying material: 800 grams of small domestic scallops, flour, COOK100 French black pepper grill material, oil

Stewing material: a little soy sauce, a little vinegar, a piece of ginger, 2 dried red chili peppers, a piece of cinnamon, the right amount of water

Practice

1. Domestic scallop segments cleaned, drained water;

2. Ordinary flour poured into the appropriate amount of COOK100 French black pepper grill material, a little more taste enough, but also do not need to put salt, mix well;

3. Scallop segments into the flour, both sides are dipped in flour;

4. After frying the fish oil is very fishy, frying and mixing is not tasty, so I use a small milk pan to fry scallop, you can use the amount of oil is less, the oil is high enough to fry; chopsticks into the frying pan, around the The first step in the process of deep-frying the fish is to put two or three pieces of fish into the pot, both sides of the brown, fish out;

7. The fried fish pieces back into the frying pan, the repeat frying again, more burnt more crispy, and even the bones can be chewed and eaten. At this step, the process of deep-frying fish is complete, you can eat directly.

8. If you want to eat braised, two more steps can be: pour cool water in the pot, put some spices, soy sauce, vinegar, boil; add a little vinegar can be de-fishy, add flavor, but also let the fish spines also become soft;

9. Fried scallop sections into the pot, low-fire cooing, cover; until the soup is thick, start the pot.

Tips

Cooking Tips:

1. There is no ready-made frying ingredients, you can mix your own: black pepper, salt, five-spice powder, and flour can be mixed;

2. Fish segments must be re-fried again to make it more flavorful, crispy and charred;

3. A fish eaten twice, each with a different style