Steamed Scallops with Garlic Vermicelli
1.
Scallops thawed
2.
Separate the scallop shell meat with a knife, cut off the eyelash-like yellow edge and black lump on the edge of the scallop, wash and set aside
3.
Soak the vermicelli with warm water to soften
4.
Peel the garlic and cut into fine pieces, cut the ginger into thin filaments, and cut the green and red peppers into cubes
5.
Place the pre-processed scallops on the plate, and put them in the soaked vermicelli in turn
6.
Minced garlic and ginger
7.
Sprinkle with a little steamed fish soy sauce, sprinkle with green and red peppers
8.
Put the scallops in the steamer and steam for 5 minutes immediately.
9.
Heat the tea oil in a spoon until the oil in the spoon emits blue smoke, turn off the heat, and carefully pour it on each scallop.
Tips:
1. For scallops, choose sun and moon scallops, that is, the kind with white scallop meat and yellow crescent paste. This scallop has a delicious taste.
2. The eyelash-like yellow edges and black lumps on the edge of the scallop should be cleaned and not eaten.
3. If there is no steamed fish soy sauce, you can use light soy sauce instead, the taste is not much different.
