1. Puree scallops, without adding a drop of water before freezing. Thaw and wash.
2. Cut the green onion and ginger into pieces.
3. Put green onion and ginger.
4. White pepper.
5. Add white pepper.
6. Put cooking wine and salt.
7. Put the pepper leaves and stir evenly. Marinated and delicious.
8. Marinate for 2 hours, pick out the green onion, ginger, and pepper leaves.
9. Beat an egg white into the container, put in the flour, and mix well with a little water.
10. Pour in the scallops and stir well, so that the water is lacking.
11. Add a little more water and stir evenly, and that's it. A fluid state similar to honey is fine.
12. The pot burns oil.
13. 70% hot, put scallops.
14. Stir constantly.
15. The outside is cooked, fish out.
16. Continue to fire, when these big bubbles in the oil are gone.
17. Pour the scallops and re-fry.
18. Take out the golden surface and sprinkle with salt and pepper while it is hot. You can use cumin or anything. I prepared barbecue ingredients, but I was anxious to get the pepper leaves and forgot.
19. The pepper leaves are fried and served together.
Tips:It is crispy on the outside and tender on the inside. It is fried and eaten now, and it will not taste good when it is cold.
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