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Recipe details are AI-generated from the video and may contain errors — for reference only.
First, open the vermicelli package, put 1 pack of vermicelli into a bowl, soak it in water until softened, then discard the water.
Watch out
Vermicelli must be completely softened before use, otherwise it will remain hard and uncooked in the middle during steaming.
Place 6 large Japanese scallops in a bowl and soak them in water to thaw.
Watch out
Scallops must be fully thawed before seasoning and steaming, otherwise the frozen center will cause uneven cooking.
Keep your fingers curled inward when chopping garlic to avoid cutting yourself with the knife.
Flatten 3 cloves of garlic, then chop them finely into minced garlic and set aside.
Watch out
Minced garlic should be chopped as finely and evenly as possible, otherwise the flavor will not release properly when steamed.
Add 2 teaspoons of light soy sauce to a bowl, add 2 teaspoons of sugar, stir until the sugar and soy sauce are completely combined, and set aside.
Watch out
Sugar must be completely dissolved in the soy sauce, otherwise undissolved sugar granules will remain at the bottom and affect the texture.
Use scissors to cut 2 stalks of scallions into small green onion pieces, and set aside.
Watch out
Scallion pieces should be cut evenly, otherwise it will affect the visual appearance when sprinkled on top.
Drain the soaked vermicelli, take it out and spread it flat on a white round plate, and set aside.
Watch out
Vermicelli must be thoroughly drained before plating, otherwise excess water will dilute the steamed sauce and lose flavor.
Wash your hands thoroughly with soap after handling seafood to prevent cross-contamination of other ingredients.
Add 0.5 teaspoon of salt and 1 teaspoon of black pepper powder to the 6 thawed large scallops, mix well, and marinate for about 10 minutes before use.
Watch out
Salt and black pepper must be evenly rubbed on the surface of each scallop, otherwise the flavor will be uneven after steaming.
Place the marinated scallops directly on top of the vermicelli, leaving some space between them so the noodles underneath can cook evenly during steaming; then put minced garlic on top of the scallops, and pour the prepared soy sauce along the side of the plate.
Watch out
Leave gaps between the scallops, otherwise the vermicelli underneath will remain uncooked due to blocked steam.
When lifting the wok lid, the steam is extremely hot. Wear heat-resistant gloves and keep your face away to avoid steam burns.
Place the plate into the wok and steam on high heat for 6 minutes until the scallops are fully cooked and opaque.
local_fire_departmentHigh heat, about 6 minutesWatch out
Steaming time must be adjusted based on scallop size
undercooked scallops will be raw, while overcooked ones will become tough
When pouring hot oil, the temperature is extremely high and oil can splatter easily. Pour slowly and carefully to avoid oil burns on your arms or skin.
Add chopped scallions on top of the steamed scallops, then drizzle 2 tablespoons of hot oil directly over the surface to release the aroma of garlic and scallions.
Watch out
Hot oil must be heated until smoking before pouring, otherwise it cannot instantly release the aroma of garlic and scallions.
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