material

Scallop, vermicelli, minced garlic, Jiang Mo, steamed fish and soy sauce, chopped green onion, red pepper, sesame oil.

working methods

1. Wash scallops first, insert a sharp knife into scallops, and slice scallop meat next to a shell wall.

2. Remove the viscera and skirt of scallop, that is, remove all dark things, leaving only the round meat in the middle, cut the cylindrical shellfish along the shell wall with a sharp knife, wash the sediment, and marinate it with cooking wine and a little salt for 5 minutes; Choose clean and smooth scallops and brush them with a toothbrush.

3. Soak the vermicelli in warm water until soft, then remove it and drain it for later use. I used Longkou vermicelli, which is very thin.

4. Put the vermicelli balls into the brushed scallops, leaving a small nest in the middle, put the pickled scallop meat into the nest (just like putting a bird's egg in the nest), and then add the chopped garlic and Jiang Mo.

5. Pour some steamed fish and soy sauce, add water to the steamer and heat it. After the water boils, add scallops and steam for 5-6 minutes.

6. Take it out, put chopped green onion and red pepper on the scallop, and pour some sesame oil on it.