Steamed scallops with garlic and vermicelli

Ingredients: scallop 10, 50g fine vermicelli in Longkou.

Ingredients: garlic, cooking wine, salt, steamed fish and soy sauce.

method of work

1, scallop with a knife to one side, remove the black viscera, take it out, wash it, add a little salt and cooking wine for a few minutes. Brush the shell clean and set aside.

2. Deep-fry garlic until golden brown. Put vermicelli on the shell (soak for at least half an hour), add scallop meat, cover with garlic, and garnish with red pepper and shallots. Add Lee Kum Kee steamed fish and soy sauce, and put it on a steamer for six minutes.