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Steamed shellfish and seafood

Seafood is optional. You can eat any shellfish you like. My ribbon, swan eggs and sea rainbow
Step 2 After cleaning, you can steam directly in the shell. It depends on whether your pot is big enough. My pot 34 can't be steamed at one time, so just take out all the meat and steam it for a plate
Step 3 Soak the vermicelli in advance, spread them on the bottom of the plate, and then spread the shellfish on the vermicelli,
Step 4 Chop garlic and millet pepper, and burn oil in a non stick pan. The oil should be a little more than the usual cooking. At the same time, put garlic and millet pepper together, and add salt, cooking wine, sugar, and soy sauce to flavor. The taste should be heavier, because the taste of shellfish and vermicelli depends on this chili sauce. When frying, you can add a spoonful of Pixian County watercress, which will be redder and more beautiful. If you don't have it, you can leave it alone. Be careful not to add too much. The watercress sauce is very salty. Stir fry sauce and seasoning for 2-3 minutes. Pour the chili sauce evenly on the shellfish, steam it in a pan, and leave it boiling for 7-8 minutes. Forget to take pictures
Step 5 Sprinkle with chives after boiling,

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