Materials: one piece of scallop, several slices of ginger, half a spoonful of flour, vegetable oil, some salt.

Methods/Steps

Wash the scallop, cut it into sections, and sprinkle some salt on the fish to marinate it;

Wash the pan, wipe it dry, and then heat up the oil, and when the oil is smoky, add slices of ginger, and then rotate the pan a little bit, so that there is oil all around the pan;

Add a little half a tablespoon of flour to the hot oil;

Put the scallop into it, and then turn when the fish skin is fried to a golden brown color;

Wait for the scallop to turn twice, then flip it over;

Wait for the scallop to turn twice. Turn the fish when it is golden brown;

When both sides of the scallops are golden brown, rise from the pan and serve.

Note

. Fry the fish on low heat;

Do not turn the fish frequently while frying.

Other more non-stick ways:

1. Wash the fish (large fish cut into cubes) and dip it in a thin layer. When the oil in the pan is hot, put the fish in, fry until golden brown and then turn to fry the other side. This way the fried fish pieces are complete and won't stick to the pan.

2. Beat the eggs and whisk them together in a bowl, then put the cleaned fish or fish pieces into the bowl separately to coat the fish with the egg sauce, and then put them into the hot frying pan to fry.

3. Wash and dry the pan and heat it up, then put a layer of ginger on the bottom of the pan with fresh ginger, then put the oil in, and when the oil is hot, then put the fish in to fry.