1. Defrost cooked shrimp, remove head, shell and shrimp, wash edamame and corn kernels
2. Chop two garlic cloves and mince them. It’s better to mash them into puree. I’m too lazy to wash and mash the garlic gu, it’s useless.
3. Put the edamame and corn kernels in a pot of boiling water and cook for a few minutes, remove the shower water and set aside
4. Soak the vermicelli half an hour in advance until soft, put the soaked vermicelli into a plate, and put a good enough edamame and corn kernels on top
5. Put the oil in the pot until it is warm, add the minced garlic and let out the aroma
6. Take a small bowl, put a little soy sauce and salt in the bowl, add an appropriate amount of ribs soup (if not, add water) and mix well
7. Put the processed shrimp on the plate, and pour the adjusted sauce evenly into the plate
8. Then pour the hot garlic oil into the dish
9. Put it in a pot and steam on high heat until the water is turned to medium heat and steam for about eight minutes.
10. Add sesame oil after it is out of the pot
