1. Wash and dry the shallots and cut them into 7 to 8 cm long shallots.
2. Soak the large sea rice or scallops in boiling water for 10 minutes, wash and drain.
3. Heat the oil, add the shallots when the oil is 60% hot, and when the shallots are close to golden brown, add white sesame seeds and drained scallops and sea rice to the oil. Stir for about 1 to 2 minutes and turn off the heat.
4. After the oil has cooled slightly, add light soy sauce, sugar, and lard to the oil, stir and put in a bowl.
5. Boil a pot of boiling water, add vermicelli and stir with chopsticks after the water rolls, cover the pot until the water rolls again, pour a small bowl of water into the pot, cover the pot and wait for the water to roll, repeat this 2 to 3 times. A bowl of noodles is ready.
6. Review the entire steps.
Tips:After the noodles are cooked, it is best to put them on both sides in cold water and stir with the sesame oil to ensure that the noodles are not sticky.
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