1. First pick the prawns and remove the shrimp thread, then cut off the shrimp gun, and then cut off the shrimp silk
2. Add salt, pour in cooking wine, stir well, and marinate for half an hour
3. Soak the vermicelli in cold water for later use
4. In another pot, pour the sixties, add a little cooking wine to remove the fishy smell, blanch the water, and after the sixties are all opened, take them out and set aside
5. Cut minced garlic. Minced garlic and seafood are very versatile, you can cut a little more, it will be more delicious
6. Pour the cold oil from the pan into the minced garlic and green onion, slowly stir fry on low heat to get the fragrance, then pour in the chopped pepper, stir fry for the fragrance, then pour in boiling water, add oyster sauce and light soy sauce, and some salt to adjust the flavor , Grind a little more black pepper and stir evenly
7. Spread the soaked vermicelli on the bottom of the plate, put in the sixtieth blanched water in advance, put the pre-processed prawns in, and then pour the seasoned sauce on top
8. Wrap it with a layer of tin foil, which will make the seafood more tender
9. Put it in the preheated oven and bake at 200 degrees for 15 minutes
10. After baking, remove the tin foil, and sprinkle with a layer of chopped green onion, you can eat it
