materials

"6 scallops", "1 vermicelli", "15 garlic", "2 shallots", "5 tablespoons of oil", "half a spoonful of soy sauce", "half a spoonful of salt", "one spoonful of chicken powder" and "a little sugar"

Wash and set aside.

2. Soak the vermicelli until soft, and drain it for later use

3. Chop the garlic and scallion

4. Heat the pan, pour in about 5 tablespoons of oil, add the garlic and scallion after the oil is hot, and stir-fry until it is fragrant.

5: Add all the seasonings to the fried garlic

6: Place the vermicelli under the scallop meat

7: Add the garlic to the scallops and steam for 4-5 minutes.

8: add chopped green onion and finish!

Method 2: Steamed scallops with garlic vermicelli,

Materials

Scallops, Longkou vermicelli, white pepper, white wine, garlic, salad oil, steamed fish and soy sauce

Method

1. Brush the shell of scallops with a toothbrush first, and pry it open with a knife, leaving a fleshy half (I omitted this step because I used frozen scallops. Take a big bowl, put water in it, add some salt, put the shellfish in it and soak it for two or three minutes, then gently stir the shellfish clockwise, so that the sediment in the shellfish will sink to the bottom of the bowl, and then rinse it with clear water, and the shellfish will be cleaned. Put the cleaned shellfish back into the shell

2. Sprinkle a little white wine and white pepper on the scallop meat and let it stand for use

3. Take a small handful of Longkou vermicelli and use it. Drain the water for later use

4. Cut the vermicelli into small pieces, put it on scallops, put a piece of ginger on each scallop, put cold water in the steamer, put the scallop plate on the steamer, cover it, turn on the fire and wait until the water boils, and steam for about four minutes until it is cooked (the steaming time must be well controlled, and the meat will not taste good when it is too old)

5. Start an oil pan. Pour in a little steamed fish soy sauce. (If there is no steamed fish soy sauce, it can be replaced by soy sauce and white sugar.)

6. Remove the ginger slices from the steamed scallops, sprinkle some chopped green onion and diced colored pepper on them, and pour the sauce from step 5 on each scallop while it is hot with a spoon, OK.