Steamed scallops with garlic vermicelli Ingredients: 10 scallops, 50g Longkou vermicelli Ingredients: minced garlic, cooking wine, salt, steamed fish soy sauce Method 1. Use a knife to separate the scallops to one side, remove the black internal organs, take them out, wash and add

Marinate with a little salt and cooking wine for a few minutes.

Brush the shell clean and set aside.

2. Fry minced garlic until golden brown.

Place the vermicelli on the shell (soak for at least half an hour), then put the scallop meat, cover with minced garlic, and garnish with red pepper and green onion.

Add Lee Kum Kee steamed fish with soy sauce and heat the steamer over high heat for six minutes.

Scallion oil scallops Ingredients Scallops, oil, onions, garlic, a little salt Method 1. Boil water in a pot, steam scallops over high heat for ten minutes. Take them out after steaming.

2. Heat the oil in the pan, add onion, garlic and a little salt. A little salt is enough. The scallops are very fresh.

(Don’t take too long) 3. Just pour the scallion oil on the scallops.