After the fans are warm and soaked, they are fished out and slightly wound into a bird's nest in the dish. After the thawing room of the fresh scallops is thawed, it is placed on the fans.
Sprinkle a teaspoon of liqueur on each fresh shell. I use the dessert wine that I didn't finish, I love the taste of sweet and seafood. Of course, you can also use ordinary Huadiao wine.
Cut garlic into garlic, add a small amount of oil in a warm pot, add garlic and slowly saute. Wait until the color is yellowish and good. Spoon out the fried garlic and mix well with a small half bowl of steamed fish oyster sauce.
Use a small spoon to pour the oyster sauce garlic sauce evenly onto the fresh shellfish and fans, and then sprinkle a few sea salt on the fresh shell. Put a piece of ginger on each fresh shell.
After the steamer is opened, put the freshly prepared dish on the steaming rack, steam for 5 minutes, turn off the heat and steam for 1 minute. In the steaming time, cut the red pepper into small pieces, cut the onion, and cut four filaments.
Put the saucer out and sprinkle with red pepper and chopped green onion, then put the onion roll and finish.
Don't throw away the juice after thawing, and pour it on the fans. Garlic should be used after sauteing. Fans absorb more taste than fresh shellfish, so the oyster sauce can't be put too much or it will be very salty, and a little salt on the fresh shell can also be balanced. The taste of the red pepper is very fragrant, and the decorative effect is second. I omitted the finishing of the hot oil, because the garlic juice has been greased, so the taste did not receive much impact, while controlling the oil intake.