Hokkaido Vermicelli Scallop
1.
Boil the vermicelli with water first
2.
The vermicelli can be cooked half-cooked, because it will be steamed in the pot later, so it does not need to be fully cooked
3.
Wash the Hokkaido scallops (a black intestine will be clearly seen in the scallops, be sure to wash it, otherwise it will affect the taste). Put the washed scallops on the big plate.
4.
Cover the vermicelli on the scallop meat
5.
Cut garlic, chopped green onion, and millet pepper. (I used 1 millet pepper, mainly for color enhancement, slightly spicy, not for those who don’t like spicy food)
6.
Saute garlic, millet pepper, and chopped green onion in oil until fragrant
7.
Add half a porcelain spoon of oyster sauce and 1 porcelain spoon of light soy sauce
8.
Add 1 teaspoon of salt. Stir the ingredients evenly
9.
Use a spoon to pour the ingredients just made on the vermicelli scallops (the oil should also be added, the fragrance is in the oil)
10.
Put the vermicelli scallops in a steamer and steam for 10 minutes on high heat
Tips:
1. The temperature of steaming is very important. The time is too short to cook easily, and the meat of scallops is too long and old.
2. Those who like spicy taste can add more chili as appropriate, and those who don't like spicy taste can not add spicy
