1. Choose fresh scallops, clean the shell of the scallops, use a knife to divide the scallops into two, remove the internal organs and gills, leaving the round meat and crescent-shaped yellow in the middle, clean again, and use a knife along the shell wall Remove the shellfish and marinate it with cooking wine. The fans can be soaked in cold water until there is no hard core.
2. Drain the soaked vermicelli and put it in the scallop shell to make the bottom. The scallop meat is placed on the vermicelli and arranged neatly.
3. Cut Hangjiao and small red hot peppers into small pieces, and cut the peeled garlic into small pieces for later use.
4. Heat the pan with cold oil, add half of the garlic diced to the pan and fry it until golden brown, then remove it, then pour the other half of the raw garlic diced into the garlic oil, then add the fried garlic diced, a little salt and sugar and mix thoroughly.
5. Pour the finely tuned gold and silver garlic granules on the vermicelli and shellfish.
6. Heat the steamer, add garlic vermicelli and scallops and steam for 5 minutes.
7. Sprinkle with diced green and red peppers and pour in a small spoonful of it. The flavor is extremely delicious.
8. Pour the cooking oil and a little lard into the hot pot, turn off the heat when the oil temperature rises, and pour a spoonful of hot oil on the scallop green red peppers while it is hot.
9. It's ready to eat.
