Clean , bone and fillet the fish , score and cut into squares , season with cooking wine , msg , salt , and scallion and ginger sauce . saute the fish in 6 - fold hot oil until the squares curl up , drop in the scallops , thicken slightly 鱼治净，片下两侧鱼肉，去大骨刺，剞花刀后切成方片，用料酒味精盐葱姜汁入味，下6成熟热油中滑成鱼球至熟，下鲜贝勾薄芡装盘即成。
Clean the crucian carps , cut along the backbone , score several cuts on the sides , put in a saucepan with cold water , add seasonings , ginger slices , scallion sections , bamboo shoots , boil over a low heat till done , transfer to a soup plate , save the soup 鲫鱼治净，从脊背出剖开，从背上剞几刀，下清水锅加调料、姜块、葱段、笋片烧开，用小火煮熟装入汤盆。
Clean the fish and cut into long slices , score the two sides , steep in scallion and ginger sauce and cooking wine for 30 minutes . then coat the fish slices with dried cornstarch , deep - fry in 8 - fold hot oil till golden brown and look like grapes , transfer to a plate 鱼治净后片成长条剞花刀，加葱结姜汁料酒腌30分钟，用干淀粉拍匀，下8成熟热油中炸至金黄，鱼肉呈葡萄粒状时装盘。
Add scallion , ginger slices and shaoxing rice wine to the tripe , chicken and scallops , steam until the flavor penetrates , then slice . cut the cooked chicken and ham into shreds . mash and season the fish , shape into balls , roll in the scallop strips and steam 鱼肉治净修成梯形，剞花刀至皮，放调料腌20分钟，粘一层蛋糊，在粘一层面包屑，下7成油锅中炸至金黄色，呈葡萄粒状时捞出装盘
Heat oil in a wok over a high heat til 8 - fold hot , drop in the chicken slices , shredded ginger , and chilli powder , saut for a while , season with vinegar , cooking wine , salt and wild pepper powder , add soup - stock , cook till the soup is concentrated , drop in scallion sections , thicken 鱿鱼剞十字花刀，切成长方形的片，在70水中汆成笔筒形，放碱水中浸30分钟捞出，漂去碱味，加调料湿淀粉入味后下8成热油中汆熟捞出。
