Ingredients?

An appropriate amount of vermicelli

Garlic cloves

An appropriate amount of salt

An appropriate amount of chicken essence

5 swan eggs

How to make garlic swan eggs?

Wash the swan eggs and remove the internal organs. If there is a black lump, just tear it off. The swan eggs had too much meat and were fishier than the scallops and scallops. After washing them, I poured some cooking wine to remove the fishy smell.

Prepare garlic and vermicelli. It is best to mince or mince garlic. I chopped it casually, not too finely. Soak the vermicelli in warm water for ten minutes.

Fry the minced garlic, put oil in the pot, put the minced garlic into the pot and stir-fry a little more until the aroma is released. The salt and chicken essence are actually put into the minced garlic for seasoning, which means that the minced garlic is all responsible for raising the salt value of the swan eggs.

For steaming, I just used a steamer. Place the vermicelli on top of the swan egg, because the swan egg is a bit tilted and some vermicelli fell out. Remember to put the garlic on top.

Steam over high heat for six to seven minutes, and don’t rush to open the lid. You must know that the fishy smell of most seafood cannot be suppressed after it is completely cooled. I finished all the other dishes before opening the lid and serving them on the plate.

I cut some small peppers, both red and green, but they were still very spicy. They were small peppers after all.

Closer shot, over.

Tips

I think swan eggs are fishier than scallops.