1. Remove the shells of the scallops, wash and brush the meat and shells separately; soak the vermicelli in warm water to soften; finely chop the onion, ginger, and garlic.
2. Place vermicelli, scallop meat, minced ginger, and minced garlic in the shells in order, and steam with cooking wine for about 10 minutes.
3. Out of the pot, pour the steamed fish soy sauce and sprinkle with chopped green onion; heat the oil and pour it on the chopped green onion.
Tips:If you like the key flavour, you can use minced tempeh instead of soy sauce.
