1. The straps bought from the market, after cleaning, use a small knife or iron spoon to buckle them out to remove the black internal organs. The yellow ones are edible, but when the straps are too large, the yellow part tastes not very good, and the steamed ones are a bit old, so small ones I will keep the old ones, and remove the big ones.
2. This time the scallops are relatively large and the meat is very thick. I sliced each piece of meat into two small bowls. The soup will not be lost when filling a bowl, and it tastes more delicious, and it can be steamed all at once. If you use the shell, you have to steam it two or three times. After filling the bowl, evenly sprinkle an appropriate amount of salt, grab a grasp, let the meat taste.
3. Soy flour is rinsed in cold water and soaked in boiling water to soften
4. Chop garlic into finely chopped pieces, finely dice green onions and celery, put oil in a pan and hot minced garlic, and use a bowl to set aside.
5. Soy flour is evenly distributed in each bowl, steamed in a steamer, boiled and steamed in the pot. After 8 minutes, topped with hot minced garlic oil, chives and celery. This time I also added minced meat. If you have no choice, steam it for another 2 minutes.
6. Get up! Mix soy flour, minced garlic, green onion, celery and eat it hot, two or three bowls per person, so satisfying!
