Cooking Steps

1. 

   Step1:First, brush the shell with a toothbrush, then stretch in with a knife to pry the shell open, leaving half of the meat (I omitted this step, because I used the quick-frozen scallop, which has been dealt with). Use a small knife to remove the shell meat, and then use a knife to remove the viscera (that is, the black part) in the shell meat, take a large bowl, put water in it, add some salt, and put the shell meat in to soak for two or three minutes, Then use chopsticks to gently stir the shellfish clockwise, so that the sediment in the shellfish will sink into the bottom of the bowl, and then rinse with water, and the shellfish will be cleaned. Put the cleaned shellfish back into the shel

2. 

   Step2:Sprinkle a little white wine and white pepper on the scallop meat and leave to stand

3. 

   Step3:A handful of Longkou vermicelli. Soak it in hot water (about ten minutes later). Drain the water for use

4. 

   Step4:Cut the vermicelli into small pieces and put them on the scallops. Put a piece of ginger on each scallop. Put cold water in the steamer. Put the scallop plate on the steamer. Cover it. Turn on the fire and wait for the water to boil. Steam it for about four minutes until it's cooked (the time of steaming must be controlled. If the meat is too old, it's not delicious)

5. 

   Step5:In an oil pan, stir fry the garlic and put it into a bowl. Pour in a little steamed fish soy sauce. (if there is no steamed fish soy sauce, you can use raw soy sauce and sugar instead.).

6. 

   Step6:Remove the ginger slices from the steamed scallops, sprinkle some scallions and diced peppers on them, and use a small spoon to pour the sauce of step 5 on each scallop while it is hot, OK.