1. Wash the enoki mushrooms, blanch them and spread them evenly on the bottom of the plate;
2. Cut off the shrimp silk and the shrimp gun, use scissors to cut the shrimp back to the tail, use a knife to deeply cut the shrimp back, and place it on the enoki mushroom;
3. Cut the garlic cloves into puree, put olive oil in the wok, when the oil is 40% hot, add 2/3 of the garlic and fry until the garlic turns golden brown;
4. Mix the fried garlic with the other 1/3 of the garlic, pour in the light soy sauce and steamed fish soy sauce to make a sauce;
5. Spread the garlic sauce evenly on each shrimp body;
6. Cover the plate with plastic wrap and put it directly into the steaming oven. The pure steaming function will set the temperature at 115 degrees and the time will be 15 minutes;
7. Take out the shrimp plate, sprinkle with chopped green onions, add olive oil to the wok to heat, and pour the hot oil evenly on top of the chopped green onions.
Tips:1. The taste of light soy sauce and steamed fish soy sauce is strong enough. It is not recommended to add salt. If the taste is strong, you can add more steamed fish soy sauce;
2. When making seafood dishes, don't stir-fry all the garlic, the ratio of raw and cooked 1:2 can improve the taste of seafood;
3. The steaming time should not be too long, otherwise the meat will not be fresh and tender.
