- 150g scallops
- 50g dried vermicelli
- 20g garlic
- 15g fermented black soybean paste
- 15g oyster sauce
- chopped pepper sauce (Hunan Chopped Red Chili)
- white sugar
- Soy sauce and oyster sauce contain salt, so no need to add extra salt. It maximumly keeps the original taste of ingredients.
- The spoonful of hot oil is the key to determine the success of this dish. The oil must be hot. When pouring on the dish, the hot oil makes the garlic and chives fragrant.
Soak dried vermicelli in cold water until soft. Drain and cut into about 10 cm stripes.
Put all the seasonings in a bowl. Add a little water and stir evenly to make the sauce.
Put shell on a large plate. Spread the vermicelli on the scallop shell. Put the scallop meat on it, Pour on the sauce on the scallop.
Steam over high heat for 8 minutes.
Remove from heat and sprinkle with chopped chives and garlic.