What to do with steamed shrimp with garlic vermicelli: The garlic sauce can be made again to make about a pound. There are many uses. Today's recipe uses one head of medium garlic. Peel the garlic and chop it with a knife. (This is probably the hardest part of this recipe.) Take half of the minced garlic, rinse with water and drain. Then in a small skillet, add enough oil to cover the garlic. Put it on low heat and saute the garlic until it's golden brown. That's it. The heat should not be too high, the garlic tends to fry and the cola will turn bitter. The same applies to washing the garlic in water, which will make it harder to fry.

Mix the fried and unfried garlic evenly, season with salt and MSG to make garlic paste. The ratio is about 100 grams of garlic to 1 gram of salt and 1 gram of MSG. Heat a kettle of hot water and take a roll of vermicelli. Let the vermicelli soak in the water for a while, then take it out and rinse it with water. Then cut it into six to seven centimeters of vermicelli and put it on the bottom of a plate. If not, cut off the whiskers and legs with scissors, then cut them in half along the head and up to the tail, removing the string and sac.

After this treatment, even the head of the shrimp is edible. In addition, one shrimp is placed on a plate like two shrimps, and the worm-like substance is placed at the bottom of the plate. Pour in 30g of steamed fish soy sauce, mix well, and then place the processed shrimp one by one on the plate. Finish with a layer of minced garlic (about 100g). When I do this, I lay it out and then drizzle the soy sauce over the steamed fish. I found it difficult to get an even drizzle with this method. It is not recommended. All you need to do is wash the shrimp, put it on a plate, pour in the steamed fish sauce and add the garlic. Steam for 5 minutes and sprinkle with green onions.

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