【潮州山哥】蒜蓉蒸帶子，潮汕人宴客愛做這道菜，鮮香味美，原滋原味

Let's have lunch today steamed scallops Prepared fresh tape 5 straps and garlic ginger celery sprig a red pepper and fans who soak their hair in advance crush the garlic cut a little more ginger don't need too much ginger cut it thinner more chili Cut the ingredients to burn some hot oil Saute the garlic Add half a teaspoon of salt dash of pepper a little concentrated chicken broth Chicken powder can be used instead of chicken broth 1 teaspoon of oyster sauce mix it well This garlic sauce is very fragrant ingredients ready let's deal with the tape fresh tape its shell is tightly closed cut it now Then cut it with a knife along the opening here Let's pry the scallop meat out Just use this shell to pry it Gently pry without cutting your hands This shell is useful Now clean the scallop meat too This black one is about to be pulled off don't want stomach Process clean scallop meat to slice it thin don't cut it off so turn it over The scallop meat is processed Let's trim the belt case Just cut it into a circle Cut the tape shell Put some fans on Then put the scallop meat put on a plate Then pour in the freshly prepared garlic sauce Steam Boil the water and steam for 10 minutes Steamed it for 10 minutes to take it out to get the steamed juice Pour into pot to thicken If the steamed juice is too little You can add a little water Add a little salt if not salty enough add a little celery chili powder Add a little starch water to thicken Hook until the soup is slightly thicker. Lastly, add some cooking oil tail oil Let the color of the sauce be more beautiful Drizzle it over the steamed scallops Garlic Steamed Scallops A Chaoshan home-cooked dish that is very appetizing Vermicelli soak up the umami of the scallops very delicious very fresh