1. Brush the outer shell of the bag with a stiff brush, then insert a knife into the shell, cut off the part where the meat and the shell are connected to the side of the shell, and throw away the shell without meat.
2. Remove the internal organs and gills of the scallops (not edible), wash the scallop meat, drain it, cut it with a knife, and put it in the shell. Trim the scallop shell properly with scissors
3. Chop the ginger and garlic into puree and mix well, mince the chili pepper, mince coriander and shallots
4. Add a little oil to the pan, put half of the minced ginger and garlic into the pan and fry until golden brown, let it cool a bit and mix well with the other half of the minced ginger and garlic
5. Put the mixed minced garlic on the scallop meat, cover it with plastic wrap, put it in the steamer, and steam for 6-8 minutes after the water is boiled.
6. After steaming, remove the plastic wrap, and drizzle half a spoon of steamed fish soy sauce on each scallop, sprinkle with some chopped chili, chopped green onion and chopped parsley
7. Pour the oil in the wok until it smokes slightly, and then pour the hot oil on the scallops.
