1. Use a fruit knife to stick the edge of one side of the scallop and lightly cut it as shown in the picture. Cut off the flat shell on the right side and keep the large curved shell on the left side to hold the soup.
2. Use a knife to gouge the viscera and rinse the visceral impurities and silt with water
3. Soak the soft Longkou vermicelli in warm water in advance and cut into sections
4. Spicy garlic, millet, chopped and chopped green onion slices, ginger slices (easy to fish out) set aside
5. Heat the scallion and ginger slices in the oil into the pan, add the minced garlic and millet, stir-fry until the minced garlic is slightly yellow, add a small amount of water, add appropriate amount of oyster sauce (mainly relied on oyster sauce for freshness), sugar, salt, and seafood soy sauce. , Cook until slightly turned on, turn off the heat and remove for use!
6. Put the scallops into the steamer and put in the right amount of vermicelli
7. Each scallop is topped with garlic oil
8. Steam on high heat for 14 minutes, turn off the heat and simmer for two minutes!
