Materials:

Scallops

Minced garlic

Shredded ginger

Segmented green onion

Salt

Spice

Wine

Cooking oil

Methods:

First, wash the scallops, you can use a brush to brush the scallop shells of the surface of the dirt and sand. Then rinse well with water.

Prepare a steamer tray and place the scallops in the tray, leaving some space between the scallops so they don't crush each other.

Mince the garlic, julienne the ginger, and slice the scallions, and sprinkle evenly over the scallops.

Drizzle some cooking wine over the scallops to make them more flavorful. Then drizzle with a moderate amount of cooking oil, which can make the scallops more delicate in texture.

Finally, sprinkle the scallops with a moderate amount of salt, according to personal taste to control. The scallops have a light texture, so don't overdo the salt.

Place the steamer tray into the steamer and steam over high heat for about 8-10 minutes. The time should not be too long so that the scallop meat does not get old.

When finished, arrange the steamed scallops on a plate, and you can choose to dip them in sauces according to your personal taste, such as soy sauce, vinegar, grated ginger and so on.

Tips:

The time for steaming the scallops depends on the size of the scallops, if the scallops are bigger, you can extend the steaming time appropriately.

If you don't have a steamer, you can use a pot instead, boil the water and put it into a steamer rack or pot rack, put on the scallops and steam them.

Scallops are generally eaten until the meat becomes white and cooked through, do not steam too much, so as not to deteriorate the taste.