One side of the scallop cut a flower knife to help the taste. The squid has been salted.
Heat the ginger in a pan, add the scallops, fry each side for 1 minute, pour the white wine into the pan. At this time, you should be able to bring the fire into the pan, and cook the dried wine for 1 minute. That is, fry for a total of 4 to 5 minutes and take it out.
Gently stick the powder on both sides of the fish and shake off the excess powder. Roll the oil and put the fish skin down. At this time, the fish should naturally curl, change to medium heat, and slowly roll the fish to fry. Take out the spare,
In another pot, pour the simmered sauce and the flavoring into the pot and boil. Add scallops and cook for half a minute on each side. Add honey. Put the pan on the plate.