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1
Mix salt and five-spice powder.
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2
Heat dry wok over high heat for 45 seconds.
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3
Add salt mixture and stir thoroughly until you smell the spices, about 1 minute.
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4
Remove from wok and reserve.
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5
Wash scallops and drain.
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6
Place them in a bowl and add baking soda.
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7
Mix well to coat and refrigerate for 2 hours.
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8
Wash shrimp thoroughly, remove feelers and cut shell along vein.
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9
Devein but leave shells on.
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10
Reserve.
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11
Cross-cut squid meat, but do not cut it through.
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12
Then cut into 2-inch pieces.
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13
Reserve.
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14
Add water to wok and bring to a boil.
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15
Blanch scallops for 1 minute, then remove.
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16
Blanch shrimp for 1 minute, then remove.
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17
Blanch squid for 2 minutes, then remove.
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18
Marinate scallops, shrimp and squid, each in a separate bowl, and reserve.
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19
Place cornstarch in a large plate.
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20
Toss scallops until lightly coated.
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21
Repeat with shrimp and squid.
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22
Heat wok over high heat.
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23
Add peanut oil and heat to 325 degrees.
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24
Place scallops in a strainer and lower into oil for 1 minute.
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25
Remove, drain and reserve.
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26
Bring oil back to 325 degrees and repeat process with shrimp for 1 minute.
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27
Remove, drain and reserve.
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28
Bring oil back to 325 degrees again and repeat process with squid for 2 minutes.
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29
Remove, drain and reserve.
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30
Drain wok.
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31
Heat over high heat.
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32
Add hot pepper slices and stir.
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33
Add all seafood.
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34
Then turn off heat, add 3/4 teaspoon of the five-spice salt and stir together quickly until it is well mixed.
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35
Remove from wok and serve immediately.
