INGREDIENTS:

300G SCALLOP

100G fresh lilies

10g scallion

5g bruised ginger

SEASONING:

A. 1 tbsp refined salt

b. 1 tbsp cooking wine

c. 1/2 tbsp MSG

d. 1/2 tbsp pepper powder

e. 1 tbsp starch water

f. 1 tbsp spice oil

METHODS:

1. Clean the scallop and cut the sinew off, drain up, coat with 1 tbsp salt and 2 tbsp starch. Clean the lily and fix the shape, clean and chip scallion

2. Mix seasonings a~f well to be seasoning sauce

3. Preheat the pan with 600g salad oil till 80% done, fry the scallop till 80% done, drain up. Fry scallion and ginger briefly, again fry scallop with lily, pour seasoning sauce in, done.