Main Ingredients

Scallop

Several Scallops

Several Fish

Supplementary Ingredients

Spring Onion

1 Segment

Ginger

1 Piece

Angle Anise

2 Petals

Aroma Leaves

3 Slices

Dried Chili Peppers

5pcs

Soy Sauce

1 tablespoon

Wine

More than half a tablespoon

Vinegar

1 tablespoon

Sugar

Half a tablespoon

Salt

Moderate

Clean Water

Little Half Bowl

Salty Spice

Flavor

Seared

Process

Hours

Time Consumption

Ordinary

Difficulty

Steps for Crispy Scallop

Steps for Crispy Scallop:1 1 Scallop, a little narrower one is better

Steps for Crispy Scallop: 2 2 Pinch the head and remove the tail, remove fins on the back, and remove the internal organs. The first step is to cut the scallop into pieces

Scallop practice steps: 3 3 repeatedly cleaned, water control

Scallop practice steps: 4 4 pot of oil, oil is very hot under the scallop, so that the frying quickly set

Scallop practice steps: 5 5 scallop both sides of the frying until golden brown and then out of the standby, more than 10 scallop, I divided into a few times frying the whole, each time the oil does not need to be too much

Callop practice steps: 6 scallop is not a good idea, but it is a good way to get the scallops to the bottom. p>

crispy scallops practice steps: 6 6 fried fish into the pressure cooker

crispy scallops practice steps: 7 7 ready green onion, ginger, sesame leaves, star anise, dry chili pepper

crispy scallops practice steps: 8 8 8 I use a soup ladle weighing 1 tablespoon of soy sauce

crispy scallops practice steps: 9 91 tablespoons of vinegar

crispy scallops practice steps. 10 101 tablespoons of cooking wine

crispy scallops practice steps: 10 101 spoons of cooking wine

crispy scallops practice steps: 11 11 half a spoon of sugar

crispy scallops practice steps: 12 12 moderate amount of salt, put together and stir well

crispy scallops practice steps: 13 13 the sauce into the pot, then add half a bowl of water, boil, a heat can promote the sugar and salt melt, and after boiling taste, unsuitable for you can adjust again! The final blend into the favorite flavor, I this is salty with a little bit of sweet taste. To be a little more salty than the usual stir-fried vegetables

crispy scallops practice steps: 14 14 green onions and ginger, chili, star anise, sesame leaves into the electric pressure cooker barrel

crispy scallops practice steps: 15 15 pour just boiled sauce, mix a little. I used a small amount of sauce, probably only up to 1/5-1/4 of the amount of fish. Start the electric pressure cooker and press for 30 minutes

How to make crispy scallops:16 16 When the time is up, wait for the pressure cooker to release naturally, open the lid, and toss the scallops again, flipping the top scallops to the bottom. Because I used a small amount of sauce, the top fish can't touch the sauce, so I have to flip it once.

crispy scallops practice steps: 18 18 finished. The taste is salty with a little sweet and spicy, the texture and the commercially available vacuum-packed crispy scallops are somewhat like, but not as flaky, my pressure cooker is not powerful enough, I do this, the middle of the main spine can be easily chewed, and the kind of sale, that spine are not shaped, a pinch of the hand crumbled into crumbs. Maybe it's also because the broth is so small that it produces a small amount of high pressure steam, which has a relatively weak penetrating ability. This is like the effect of moist heat sterilization is better than dry heat sterilization, so the comparison is apt it