Steamed scallops with garlic vermicelli

Overview

Salty, fragrant and fresh, the scallop meat is tender and the vermicelli is chewy.

Choose fresh scallops, clean the scallop shell, cut the scallop in half with a knife, remove the internal organs and gills, leaving the round meat and crescent-shaped yellow in the middle, clean it again, use a knife along the shell wall to remove the scallop meat, and marinate it with cooking wine. Soak the vermicelli in cold water until there is no hard core.
Drain the soaked vermicelli and place them into scallop shells. Arrange the scallop meat neatly on the vermicelli.
Cut the pepper and small red pepper into small pieces, and cut the peeled garlic into small pieces and set aside.
Heat oil in a pan with cold oil. When the oil is hot, add half of the garlic cubes and fry until golden brown. Take it out. Pour the other half of the raw garlic cubes into the garlic oil. Then add the fried garlic cubes, a little salt and sugar and mix well.
The prepared golden and silver garlic granules are poured over the vermicelli and shellfish.
Steam the steamer, add garlic vermicelli and scallops and steam over high heat for 5 minutes.
Take it out, sprinkle with green and red peppercorns, and pour in a small spoonful for a very fresh taste.
Heat the pot, pour in cooking oil and a little lard and mix it. When the oil temperature rises, turn off the heat and pour a spoonful of hot oil on the scallops and green and red pepper dices one by one while they are still hot.
It's ready to eat.