1. Remove the internal organs of the scallops, use a toothbrush to scrub the mud and sand on the shell, rinse with water, soak the vermicelli softly, and wash the medlar soak; onion, ginger, and garlic are chopped into fine pieces
2. Put all the seasonings except vegetable oil in a bowl to make a sauce; (leave 2 cloves of garlic) soak the soft vermicelli in the scallop shell, pour the sauce on top, and then steam it in a steamer with boiling water for 5 minutes
3. Heat the oil in the wok, add the remaining 2 cloves of garlic and minced garlic, fry until the garlic is yellowed; take out the scallops in the steamer, and pour the sauteed garlic and oil on the steamed scallops. Serve
Tips:1. Most of the fresh aroma of this dish is steamed fish soy sauce to enhance the fragrance, because soy sauce has a salty taste, so you should put less salt;
2. The steaming time should not be too long, the scallops will not taste good when they are old.
