Cooking Steps

1. 

   Step1:The scallops are washed with a brush. The fans are cut into small sections in advance and soaked in cold water.

2. 

   Step2:Use a knife to pry open the scallop. Discard the scallop without the meat. (the black part of the tip is the inedible sandbag

3. 

   Step3:Remove the black sandbags of the scallop meat. Remove the edges with sand to avoid sand.

4. 

   Step4:What's left is the scallop's columnar flesh and yellow. Use a knife to pry the scallop flesh and yellow down the edge.

5. 

   Step5:Mash the garlic. Chop the red pepper and black bean for later use.

6. 

   Step6:Add a little oil to the wok. Heat it up. Turn the heat down. Put the garlic in it. Stir continuously until it is golden and fragrant.

7. 

   Step7:Stir fry the garlic. Add salt, pepper and steamed fish and soy sauce and mix well.

8. 

   Step8:Take out the scallop meat. Put a small nest of rolled vermicelli on the scallop shell. Put the scallop meat on the vermicelli. Pour in a spoon of fried garlic. Then sprinkle the chopped Douchi and red pepper on the surface.

9. 

   Step9:When all is done, put it into a pan, which has been boiling with water. Steam for 67 minutes (depending on the size of the scallops). Take it out and eat it.