1. Put salt and cooking wine in the water to remove the fishy
2. Mince garlic and dice pepper
3. Saute the minced garlic, add a little chicken essence when sauteing
4. Roll up the vermicelli soaked in cold water and put it on the scallop
5. Put the sauteed garlic and chili into the scallops and start steaming
6. Steam for five minutes. When steaming for three minutes, use a small spoon to add steamed fish soy sauce to each scallop. It is not easy to be too salty.
Tips:More garlic will be very fragrant
