Cooking Steps

1. 

   Step1:First, brush the shell with a toothbrush, and then use a knife to pry the shell open, leaving half of the meat. Along the shell wall, use a knife to remove the back part of the shell. The black and black part is the internal organs. To remove the yellow part like eyelashes under the skirt is the gills. To remove (in fact, if you don't pay attention to it, you can also eat it if you brush the skirt clean), only the round meat in the middle and the crescent shaped yellow are lef

2. 

   Step2:Take a big bowl, put water in it, add some salt, put the shellfish in it and soak it for two or three minutes, then use chopsticks to gently stir the shellfish clockwise, so that the mud in the shellfish will sink into the bottom of the bowl, and then rinse it with water, and the shellfish will be washed clean

3. 

   Step3:A handful of Longkou vermicelli, soak in hot water (it will be soft in about ten minutes), drain the water and wait for cleanin

4. 

   Step4:Sprinkle a little salt, white wine and white pepper on the scallop meat and mix well. Then put some starch and mix well. Marinate for later use

5. 

   Step5:Start an oil pan, stir fry the garlic, put half of the stir fried garlic into a bowl, pour in a little steamed fish and soy sauce, mix them into a sauce, cut the vermicelli into small pieces, put them under the scallops, put the remaining half of the garlic on each scallop meat, put it in the steamer, put the cold water to boil, put it in the scallops and steam for 5 minutes to get out of the pan

6. 

   Step6:Remove the shredded ginger from the steamed scallops, and use a small spoon to pour the sauce of step 5 on each scallop while it is hot. Sprinkle the scallion in a clean frying pan and heat it. Put in 1 tablespoon of oil and cook until it smokes. Pour the oil evenly on each scallop. After a click, it will start