1. The mussels imported from New Zealand are generally boiled and frozen, so they can be thawed naturally and then simply cleaned up. They are relatively clean and basically do not have their heads removed.
2. Remove the shell of the shell, choose a larger shell for the meat, and cut off the tendons of the meat and shell, otherwise it will be troublesome to eat.
3. Stir the garlic, fry the garlic oil, add 10 ml of steamed fish soy sauce, 5 ml of oil consumption, and stir into the sauce.
4. As shown in the figure.
5. Drain the vermicelli, place it under the shell, put the green scallop meat on top, and pour a spoonful of sauce on it.
6. The green scallops are cooked and frozen, so don't steam them for a long time.
7. A small amount of spilled juice will not affect it.
Tips:Squeeze the vermicelli green scallop meat all the way to dryness, don't add salt to the sauce, other things are simple, hurry up and try.
