1. Prepare the required ingredients.
2. Soak the vermicelli in cold water to soften. Chop the scallion, ginger, garlic and dried chili. Wash the scallops, remove the intestines, and scrub the scallop shells.
3. Put some oil in the pot, fry the chives, ginger and garlic, add salt, light soy sauce, sugar, stock, and let it dry.
4. Put the fans in the scallop shell, and the fans will roll it with your hands and then put it back and forth, which will not affect the appearance.
5. Put each scallop in turn: vermicelli, garlic, scallop meat.
6. Put garlic on the top of the scallop meat. Put a small piece of slapped ginger in a pot and bring to a boil. Put the scallops on the pot and steam for about 8 minutes.
Tips:I put dry chili, if you don’t like it spicy, you can leave it alone.
When boiling water in the pot, put a piece of ginger or a little cooking wine to remove the fishy.
