Steamed Scallops with Garlic Vermicelli
1.
Wash the scallion, ginger, garlic, red pepper, mince, and prepare, the amount of garlic should be enough...The garlic in the picture is a little bit less, and then I added some more; the scallops are opened, the meat is washed, and the smell is marinated in cooking wine . Use a small brush to clean the shells; cut the vermicelli into small pieces and soak in water to soften
2.
Next, divide the minced garlic into two portions, add one portion and stir-fry until golden brown before serving. Pay attention to more oil and low fire, otherwise it is easy to over-fry... the remaining minced garlic and green onion, ginger and chili, add some oyster sauce and stir fry, also fry until the minced garlic turns golden brown and ready for use.
3.
Spread a layer of vermicelli on the scallop shell, then sprinkle with pure garlic, then put the scallop meat, and then spread a layer of fried onion, ginger, garlic, and chili. I personally like to add a little vermicelli on the top.
4.
Once everything is set, you can put it in the steamer and steam it. I use a rice cooker for steaming rice. It takes about 15 minutes to get out of the pot.
