Main Ingredients

Swan eggs : 300

Accessories

Sugar : 5

Specific Steps

First Steps

These are the swan eggs ah, soaked in cold water and thawed, the first time I've seen such a large shellfish. It's actually a bit like an elephant mussel, but with a shorter nose.

The second step

Wash the shellfish, the center of the black part should be removed, generous point is to cut off the whole, save a little bit is like cleaning the gizzard, remove the contents. There are two scallops per shellfish, cut into slices against the grain. Then add rice wine, ginger juice, pepper and scrunch to marinate for a while to remove the fishy smell. Prepare minced garlic, ginger and green onion. Like spicy and then some small red pepper crushed.

Step 3

A handful of vermicelli, soak in water to soften. Alternatively, scald in boiling water for a few seconds, soak in cold water and set aside.

Step 4

Shred the green onions and have some fresh green peppercorns on hand.

Step 5

In a clean pan, add a little oil, add half of the crushed garlic and all of the ginger and saute over medium heat until golden brown. The small red chili can be sauteed together.

Step 6

Steam up and mix with the other half of the garlic. Make a flavorful sauce: a spoonful of MGM, a spoonful of oyster sauce, and a little sugar. You can add or subtract as you like. Or just use steamed fish soy sauce.

Step 7

Steamed Swan Eggs Step 77: Lay the vermicelli on a plate, drain the soup from the swan eggs and place them on top of the vermicelli. Fill the center and surface of the eggs with ginger and garlic in a small spoon and drizzle with the flavorful sauce. Sprinkle some of the green onion on the surface and wrap the plate with plastic wrap. Steam in a steamer after the water boils, 6 to 8 minutes.

Step 8

Step 88: Steam the swan eggs for 3 or 4 minutes, then heat a tablespoon of hot oil in a clean pan, not too much oil. Swan eggs steamed, remove the plastic wrap, sprinkle the remaining shredded green onions. At this time the oil is also hot, seven or eight percent hot, a little bit of smoke, the green pepper thrown into the oil, then the hot oil evenly poured on the swan eggs, "sizzle ~ ~ ~ ~", which is called a beauty! You can eat squid potpourri like before, the dishes on the table, and then pour the oil, but also a kind of cooking show,

More details

Step 9

Steaming the swan egg practice steps 99. The meat of the swan egg is relatively firm and tough, steamed old not too easy to chew, especially the two scallops. It is recommended that at the beginning of the first against the grain sliced them first, the last better chewing. Hey, just out of the water fresh goods may be more tender texture and flavor, but the vegetarian north can not eat ah, this quality is not bad frozen, I will be satisfied