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Recipe details are AI-generated from the video and may contain errors — for reference only.
First, soak 60g of vermicelli in water for 3 minutes until softened; chop 10g of scallions into scallion flowers, mince 20g of ginger, seed and chop 15g of red chili, and peel and mince 30g of garlic.
Watch out
Curl your fingers inward and hold ingredients steady while chopping to avoid blade cuts.
Wash hands thoroughly after handling seafood to prevent cross-contamination from raw bacteria.
Drain the soaked 60g vermicelli and cut into short sections; rinse 6 scallops under running water, pry them open with a knife, remove internal organs, wash clean, and detach the meat along the shell wall.
Watch out
Keep a steady hand when prying open scallops with a knife, otherwise the blade tip may slip and puncture your palm.
Sprinkle 3g of salt over the 6 extracted scallop meats, mix well to remove fishy odors, rinse under running water, and drain well.
Watch out
Distribute and mix the salt evenly, otherwise localized fishy odors will persist.
Arrange 6 cleaned scallop shells on a plate, shape the vermicelli sections into spirals and place them on the shells, then top each with a scallop meat.
Watch out
Shape the vermicelli into a stable spiral on the shell, otherwise it will scatter during steaming and ruin the presentation.
Hot oil may splatter when adding ingredients; operate carefully to avoid skin burns.
Heat an appropriate amount of cooking oil in a pan, add 20g minced ginger and 30g minced garlic to sizzle and release aroma; turn to low heat, add 15g chopped red chili, stir-fry evenly into a garlic sauce, and transfer to a bowl.
local_fire_departmentSizzle in hot oil then turn to low heat to stir-fryWatch out
Do not let the oil be too hot when adding minced garlic and ginger, otherwise they will instantly burn and turn bitter.
You must use insulated anti-scald tongs when opening the lid and removing the steaming plate; hot steam inside can easily burn your arms.
Spoon the garlic sauce evenly over the vermicelli and scallops, place the plate into a steamer, cover and steam for 5 minutes until cooked through, remove from steamer, drizzle with 10ml steamed fish soy sauce, and garnish with 10g scallion flowers.
local_fire_departmentSteam on high heat for 5 minutesWatch out
Spread the sauce evenly over each scallop, otherwise the flavor will be inconsistent after steaming.
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