1. Prepare the required materials, remove the scallop meat from the intestines, and wash it for standby.
2. Cut the vermicelli short and soak them in warm water. Cut the ginger into shreds. Cut the garlic into minced garlic. Dice the red peppers.
3. Drain the excess water from the soaked vermicelli, add a little sesame oil and white pepper and mix well.
4. Spread the vermicelli on the bottom of the scallop shell, and put the scallop meat on the vermicelli.
5. Add oil (10ml) to the wok and heat it up. Stir in the ginger to make it fragrant. Remove the ginger. Turn down the heat. Add in cooking wine, soy sauce, soup, sesame oil, pepper and a little water, mix well and boil. Turn off the heat and let it stand by.
6. Add oil (10ml) to the pot, heat it to 60% heat, then fry the garlic into golden color.
7. Add in the remaining half of the garlic and red pepper, mix well, turn off the heat and let out.
8. Put the mashed garlic in step 7 on the scallop.
9. Pour in the sauce made in step 5, pour water into the steamer and bring to a boil. Put the plate with scallops into the steamer.
10. Steam in high heat for 6 minutes, then turn off the fire, and finally heat oil (10ml) and pour it on the steamed scallops.
Tips:
Mixing the fried garlic with the raw garlic is the golden garlic. In this way, mixing the two garlic flavors together can make the dish taste better and the scallops more delicious.