Prepare the ingredients, wash and blanch the vermicelli, rinse with cold water and control the moisture. Brush the prawns, remove the heads, open the back and pick out the shrimp lines, remove the skins, and keep the tails and the middle of the meat. Open a mouthful and pass the tail through the opening. The shrimp tail must be kept intact. Take a strand of vermicelli and wrap each prawn with vermicelli

Step 2

Peel, wash and chop the garlic, not too crushed, so it tastes better

Step 3

Add an appropriate amount of oil to the wok, add most of the prepared chopped garlic, stir-fry until the garlic is fragrant, leaving a little chopped garlic and add it when it is out of the pot

Step 4

Add a little salt, cooking wine, light soy sauce, oyster sauce, and chopped pepper and stir-fry evenly. Finally, add the remaining minced garlic and stir-fry evenly

Step 5

Pour the fried minced garlic evenly over the prawn vermicelli, and pour the soup into the plate together

Step 6

Add an appropriate amount of water to the steamer, and bring to a boil. Put the garlic vermicelli shrimps into the steamer, bring to a boil over high heat, and steam for about 10 minutes.

Step 7

Take the steamed garlic vermicelli prawns out of the pot, wash and chop some garlic sprouts, and sprinkle them on top for decoration.

Step 8

Remove from the pot.

The delicious steamed prawns with garlic vermicelli are served to the table, fragrant and refreshing, so delicious that there is no soup left

Picture of the finished product

Cooking skills

If If you are afraid of not handling the prawns well, you can take out the shrimp thread first and then open the back. Use a toothpick to pick out the shrimp thread at the second section of the shrimp. Clean the processed shrimp before opening the back. This way the shrimp thread will not be easily broken< /p>

When steaming shrimp, pay attention to the heat. When the water is boiling, put the shrimp into the water and heat it. In this way, the shrimp meat will shrink rapidly due to the large temperature difference, making the meat firmer and the moisture inside will be trapped. Locked firmly, so the shrimp tastes smooth, tender and elastic. Just steam it over high heat for 10 minutes. Don't take it too long, otherwise it will be steamed.