1. First use a toothbrush (unused) to clean the shell of the scallops, knock the scallops open with a knife, tear off the intestines and other debris, leaving only the washed scallop pillars for use
2. Put the vermicelli in a bowl, pour in boiling water, cover a plate, soak the vermicelli with boiling water (about 10 minutes)
3. Remove the vermicelli, drain it a little, cut into small pieces, and place them under the scallop post. Wash the garlic and chop it into minced garlic, and sprinkle it on the surface of the scallop stalk. Put a few drops of white wine and sesame oil on each scallop. Add the scallops after boiling, steam for about 5 minutes, and take out
4. Wash and peel the ginger, chop it into ginger paste; cut the chili into thin circles, mix with steamed fish soy sauce, white wine, sesame oil, light soy sauce, dark soy sauce, salt, soft white sugar, chicken essence, mix well, stir until soft white sugar Melted state
5. Chop the chives and coriander, add the sauce from step 4 on top of the steamed scallops, drizzle with the freshly fried chili oil, and you're done
Tips:Freshly fried chili oil tastes better~
