1.
Scallops scrubbed clean
2. Use a knife to stick in the middle of the shell and separate the scallop pillar from the shell by sticking to the inner wall of the shell, and remove the shell on the dark side
3. Chop the garlic and finely chop it into minced garlic
4. Put half a tablespoon of oil in the pot and sauté half of the minced garlic until golden brown
5. The vermicelli is soaked in cold water first, and then blanched with hot water
6. Place the scallops in a steamer, and place the vermicelli, fried garlic and minced raw garlic on the scallops
7. Pour half a teaspoon of steamed fish soy sauce on each scallop, and steam in a pot on boiling water for 4 minutes
8. After steaming, put it on a plate, sprinkle with chives, minced red pepper, heat with a tablespoon of oil, and pour on the scallops.
Tips:1. The scallops must be fresh. When you buy it, pat it hard, the scallops that will close together quickly are good scallops;
2. All the scallops can be eaten as long as the mud and sand are cleaned. The black part is the liver, which is very delicious. Unless you want the banquet guests to pay special attention to the appearance, generally you don't need to remove anything;
3. The shells on the two sides of the scallop are different, the white side has a large arc, so remove the dark side and use the white bottom to hold more soup;
4. The minced garlic should be finely chopped, half fragrant, raw and cooked garlic has different aromas, so it is best;
5. I use the twin towers for my fans, so I am very strong. So you have to blanch it with hot water, or put it on the scallops. It can also be placed in a circle under the scallop meat, like a bird’s nest, it can absorb more flavor of the soup, and it looks good, I forgot this time;
6. Chives and red peppers can not only be decorated, but also can be stimulated by different aromas by hot oil. There is no way to omit it.
