1. Thaw frozen scallops in advance and scrub them. (I didn't take another picture, I borrowed the salted one).
2. The vermicelli is soaked in warm water in advance to soften.
3. Peel the garlic cloves, remove their stalks, and mince.
4. Remove the stalks of the small red hot peppers and the green long hot peppers, and finely chop them.
5. The cleaned scallops are smeared with salt, and then topped with cooking wine, soaking for a while to remove the fishy smell.
6. Cut the soaked vermicelli into sections and spread on the scallops.
7. Boil the water in a large steamer (the big pot I use for hot pot➕ water shelf).
8. After the water is boiled, put the scallop vermicelli in the pot and steam for 10-12 minutes.
9. After the nonstick pan is heated, pour in the salad oil.
10. When the oil temperature rises, add minced garlic and minced chili, stir fry over medium heat, and stir fragrant.
11. Pour the stir-fried minced garlic and chili while hot, and pour the steamed scallop vermicelli with the hot oil (drain the excess juice from the plate).
12. Finally, top with light soy sauce.
13. Finished picture.
14. Scallops ➕ vermicelli ➕ minced garlic ➕ minced chili bite down together, and then take a bite of light soy sauce and the juice from the scallops, it’s so delicious~~
Tips:The scallops from the "Xiandi" family that I have been buying on Taobao are so big: 9-10cm in diameter. I am used to eating their home, but other small scallops are not eye-catching 😛
