Cooking Steps

1. 

   Step1:First of all, you need to buy some scallops. Choose the kind with full shell, intact and tightly closed. If you open your mouth, press it with your hand and slowly close it, it means it's alive. Or don't buy it. We don't buy dead seafood if it's cheap. See?

2. 

   Step2:Use a wire ball to brush the surface of the shell. Or a toothbrush.

3. 

   Step3:Find a sharp knife. Insert it along the gap. Pay attention. Scallops are divided into flat and convex. Look carefully. Flush the flat surface. The knife and the shell are close to the flat surface. Scratch a little. Cut the whole meat off the shell. say it again. Plan up. Plan up. Plan up. Tell important things three times. Then open the shell. Use a knife to cut the whole meat along the lower shell.

4. 

   Step4:When the whole meat is out, take a pair of scissors and cut off the belly, side cheeks and skirt. Just keep the extra things like huang'er.

5. 

   Step5:Another thing is also important. I won't say it three times. If you look carefully at the left yellow tongue, you can see that there is a black line in it. In fact, it's a drain pipe. You need to use your hand to squeeze out the head of the tongue slowly. At this time, you can see a lot of shit coming out of the hole at the tail of the tongue. It's a bit wrong to say this in such a holy place. But it's not a joke at all. Because after all, you eat it yourself. c'mon. It's better to clean it up. Then say pickle. A spoonful of cooking wine and a little salt will marinate the processed scallop meat for a while. As for a little longer, it depends on your mood. 15 minutes, 30 minutes. Be in a hurry for even ten minutes. In fact, you can copy fans when you pickle them.

6. 

   Step6:If you have a garlic press, use a garlic press. If you don't, chop it with a kitchen knife. About a scallop and a clove of garli

7. 

   Step7:Ginger cut, red pepper cut in small circles, scallion cut in small circle

8. 

   Step8:Put half a bowl of oil in the pot. It doesn't need too much. Fry slowly over a small fire. The fried garlic should be golden. everybody. If you can't see the fire, you can turn it on and off for a while. You can turn it on and off for a while. It must have been fried. It's better not to have the golden color pasted too, because the oil is warm enough for you to see. When the fire is off, it will be pasted.

9. 

   Step9:Put a spoon of soy sauce in a small bowl of salt and stir it evenly

10. 

    Step10:Fans scald their horses in boiling wate

11. 

    Step11:

12. 

    Step12: