Ingredients: diced scallops, vermicelli, Chinese cabbage leaves, garlic, shredded ginger, chopped green onion, millet spicy, soy sauce, oyster sauce, cooking wine and cooking oil.

Practice steps:

1. First, naturally thaw the diced Zhou Wei scallops, then open the bag and pour it out for later use.

2. Prepare a dish, spread a circle of cabbage leaves under it, and then spread the soaked vermicelli evenly on the cabbage leaves for later use.

3. Cook oil from the pot. When the oil is hot, pour the minced garlic into the pot and stir fry.

4. Stir-fry until it is slightly yellow, then add a proper amount of soy sauce and oyster sauce to continue to stir-fry, stir-fry until the color is even, and serve for later use.

5. Then add a little oil to the pot, add a proper amount of shredded ginger, then put the thawed diced scallops into the pot, add a little cooking wine and continue to stir fry.

6. Stir fry for six or seven times, then take out the pan and spread the fried scallop Ding Sheng on the vermicelli.

7. Then evenly sprinkle the previously fried garlic on the surface of diced scallops.

8. Then add water to the steamer to boil, and then put the whole dish of ingredients into the steamer and steam it over high fire.

9. Steam for 5 minutes, then take out the steamed ingredients and sprinkle with chopped green onion and millet spicy.

10, boil the oil, and after the oil is hot, sprinkle the hot oil on the prepared ingredients.

1 1. Sprinkle evenly, and this diced scallop with garlic vermicelli will serve.