1. Separate the scallop meat from the shell, wash and set aside
2. The vermicelli is soaked in warm water and then cut into small pieces
3. Chopped garlic cloves, chopped chili
4. Put the scallop shell on the plate, put the vermicelli first, and then put the scallop meat
5. Take a small bowl, add water that consumes oil, light soy sauce, salt, sugar, and seasoning twice, and mix well. Heat oil in a wok, stir-fry the minced garlic and chili until fragrant, pour in the adjusted sauce, boil the juice slightly
6. Pour the cooked sauce on the vermicelli and scallops
7. Sprinkle with chopped green onion and steam for 10 minutes
Tips:1. You don’t need too much chili, just a little bit spicy.
2. If you want the color to look better, you can add a little soy sauce when cooking the sauce, or save a little sauce and top it with a little after the pot is finished.
