Cooking Steps

1. 

   Step1:Large scallops. Remove the meat. Leave the shell. Each scallop has one side flat and one side sunken. One side sunken. Wash and kee

2. 

   Step2:After shellfish is removed, gills and intestines are removed. It's the same as shellfish. Marinate with a little cooking wine and white pepper

3. 

   Step3:Shell touch less dry starch. Increase adhesio

4. 

   Step4:Konjac button. Open. Water contro

5. 

   Step5:Put it in. Leave a nest in the middle. For shellfis

6. 

   Step6:Put in the shellfis

7. 

   Step7:Chopped garli

8. 

   Step8:Hot oil. Put it in low heat. Mashed garlic. Turn off the heat when it's hot

9. 

   Step9:Pour it out and let it cool. Add a spoonful of suga

10. 

    Step10:Two spoonfuls of cooking win

11. 

    Step11:Two spoonfuls of fresh soy sauc

12. 

    Step12:Four spoonfuls of steamed fish and soy sauc

13. 

    Step13:A spoonful of ga

14. 

    Step14:Add a little sesame oil at last. Mix it into garlic sauc

15. 

    Step15:Pour out the extra oil in the mashed garlic juice. Keep it for us

16. 

    Step16:Pour scallops with garlic sauc

17. 

    Step17:Cover the leaves of the seeds of Jiangsu, steam in the pot, cover the red quilt of the mother, cover the green quilt of the male, and steam for five minutes

18. 

    Step18:Pour out excess water after leaving the pot. Add a little Japanese soy sauc

19. 

    Step19:Sprinkle some scallion leaves and pepper on the surface. Put the remaining oil in the pot again. Heat it and pour it on the shell