1. Brush the scallops clean with a brush. Use a knife to make a circle around the scallop shells. Take out the scallops and put them in light salt water. Save a piece of scallop shell for use.
2. Soak the vermicelli with warm water to soften
3. Remove the gizzard from the shell meat and wash the sediment with water repeatedly
4. Prepare more garlic, grind into garlic paste, and fry with a little vegetable oil until golden brown
5. Put soaked vermicelli, shellfish meat and garlic crisps on the shells in turn
6. Save a little garlic, add light soy sauce, oyster sauce and cooking wine in a bowl, and make a juice for later use
7. Put the scallops in the steamer and steam for 5 minutes before boiling.
8. Pour the sauce on the steamed scallops and sprinkle with chopped green onion
9. Pour in hot oil at the end, and you can serve it when you hear a sizzle
