Cooking Steps

1. 

   Step1:Prepare the ingredient

2. 

   Step2:First, brush the impurities on the surface of scallop with a toothbrus

3. 

   Step3:Use a knife to pry open the scallop. Split it into two parts. Use a knife to gently stroke along the inside of the scallop. Separate the scallop meat from the shell. Remove the scallop meat

4. 

   Step4:Remove the visceral sandbags and eyelash like gills under the skirt. Leave the scallop meat, scallop yellow and skir

5. 

   Step5:Soak the processed scallop meat in brine for 3 minutes, then mix clockwise, let the sediment on the surface of scallop meat sink into the bottom of the bowl, wash it, marinate it with cooking wine for a while, soak the Longkou vermicelli in hot water in advance, cut the shallots, cut the millet peppers into circles, and press the garlic into mud

6. 

   Step6:Hot pot. Pour in some oil. Put in the mashed garlic and stir fry until the minced garlic is slightly golden

7. 

   Step7:Pour into a small bowl. Add some steamed fish soy sauce and salt. Stir well.

8. 

   Step8:Wrap the fans into a small roll. Put it on the fan shel

9. 

   Step9:Put scallop meat, scallop yellow and skirt on the fan

10. 

    Step10:Spoon a spoonful of mashed garlic sauce over scallop

11. 

    Step11:Boil the water in the steamer. Put in the fan scallops. Cover. Steam over high heat for 5 minutes.

12. 

    Step12:Sprinkle some chopped green onion on each scallop, and put in some hot pepper circles.

13. 

    Step13:Pour some oil into the pan. Heat to 7 or 8 layers. Pour over the scallops. Steam the scallops with minced garlic and vermicelli

14. 

    Step14:Steamed scallops with minced garlic and vermicelli need to be hot before they taste delicious. They need to be stuffy at the same time. Let different tastes and layers spread out in the mouth. Then they will be integrated.