1. Wash 1 Qingzhan fish, cut into pieces and set aside.
2. Shred ginger and mince garlic.
3. 2 tablespoons of homemade chili sauce in my hometown, very spicy.
4. Add 1 tablespoon of dark soy sauce, 1 tablespoon of balsamic vinegar, and 2 tablespoons of cooking wine to the chili sauce to make chili sauce for later use.
5. Heat the pot with oil, and fry the scallops on low heat.
6. Fried yellow on both sides.
7. Add ginger when frying on both sides.
8. Pour in the minced garlic.
9. Fry the ginger and garlic for about 1 minute, then pour in the chili sauce.
10. Add two-thirds of the water, bring to a boil on high heat, turn to low heat and simmer.
11. When the juice is heated to one-third, add a small amount of salt and chicken essence to taste.
12. Turn off the high heat for about 1 minute.
