Prepare half a catty of scallop, a little vermicelli, 3 slices of ginger, 5g of soy sauce, 3g of salt, a piece of minced garlic, 5g of oyster sauce, 5g of cooking oil and 8g of chives. I'm talking about the necessary ingredients. Friends who like spicy food can sprinkle black pepper and try not to put pepper, because the taste of pepper often masks the umami taste of scallops. Coriander and sesame oil are also delicious.
First put the flower nail in warm water, sprinkle some salt, soak for about two hours to spit sand, and cut the shallot into chopped green onion, garlic and ginger into powder. After two hours, rub the smell of flower nails with your hands to promote them to spit sand quickly. When rubbing, prepare a little warm water, first soak the vermicelli until it is soft, then pour the warm water into the raspberry and rub it repeatedly until it spits sand.
Wash the pot and burn the oil. When the oil is hot, add minced garlic and Jiang Mo. Pay attention to the oil temperature, not too high. Ginger and garlic are not sauteed. Think of the minced garlic and Jiang Mo in the pot. When the surface is golden, pour in soy sauce and oyster sauce, stir well and turn off the heat.
Spread half of the fried sauce on the bottom of the plate, then put the scallops and vermicelli on it, then spread the other half of the sauce on it, boil the pot, put the dishes with scallops on the grate, steam for about three minutes, and prepare the black pepper and chopped green onion immediately. At this time, sprinkle with black pepper, cover the pot and steam for another three minutes.
Personally, I think this kind of food is more suitable for noodles. You need to cook the noodles in advance, put them under when you eat, then pour in the steamed garlic and scallops and stir-fry them a few times. Very delicious.