Steamed Scallops with Garlic Vermicelli

Ingredients

Garlic sauce, vermicelli, moderate amount of cooking wine, 6 scallops

Steps

1. Divide the scallops in half, remove the black viscera and sandbags, and wash them clean, leaving only the scallop flesh and the yellow scallop roe. Carefully remove the shellfish with a knife and place it in a small bowl. Marinate it with cooking wine to remove the fishy smell. Brush the shells inside and out with a brush.
2. Soak the vermicelli in hot water for 20 minutes, or until soft.
3. Roll the vermicelli with chopsticks and spread them on the bottom of the scallops.
4. Make the garlic sauce：Heat 3 tablespoons of oil and sauté the minced garlic until fragrant. Turn off the heat, then add 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1/2 tablespoon of sugar, and 2 tablespoons of water. Stir until well combined.
5. Spread the garlic sauce on the shellfish.
6. Add an appropriate amount of water to the steamer, place the scallops on the steam rack, and turn on the steam mode for 6 minutes.
7. Take out after the program is finished.

Tips

After steaming, add hot oil for better flavor. You can also sprinkle onion, red pepper, etc., as decoration.