1. The shells of the fresh scallops are scrubbed in clean water.
2. Place in a steamer, put an appropriate amount of cold water, green onions, and ginger slices in the pot. There is no need to put cooking wine, the scallops are not fishy and very fresh and sweet.
3. Boil the water over medium heat.
4. After the water boils, turn to low heat until the scallops open and the meat is slightly white. Turn off the heat and simmer for a while. Generally, it takes three to five minutes after the water is boiled, and it should be increased or decreased according to the size of the head.
5. Adjust the dipping sauce, chop garlic and green onions, add a little steamed fish soy sauce, vinegar and sugar and mix thoroughly. Those who like coriander can also add some.
Tips:1. Don't over-steam the scallops. If they are so fleshy, they won't taste good if there is no soup in them. Just press the scallops with your hands. They are elastic and tender. Don't be too hard, which is oversteamed.
2. The green part is the digestive gland, which is produced after eating seaweed. It is non-toxic and has no peculiar smell. It can be eaten or not.
3. The skirt, scallops and red paste are all delicious. The red part is the female paste, and the white part is the male.
