1. Cut 10 cloves of garlic into minced garlic (the remaining 2 cloves are reserved), and put in a wok or a small thick-bottomed pan (if the pan is too thin, the garlic will stick to the pan when frying)
2. Add corn oil that has just been dipped in garlic, a pinch of salt, and heat over medium-to-low heat
3. Turn off the heat when the garlic starts to change color, the remaining temperature will continue to fry the garlic until golden brown
4. Add oyster sauce, soy sauce, sugar, 2 cloves of raw garlic garlic to the fried garlic, chopped millet spicy, mix well
5. As in the picture, remove the black internal organs and surrounding black lines. You can wash and eat the skirt part. You can take it off if you mind. Rinse the scallops carefully.
6. Dry the scallops with kitchen paper, add wine and appropriate amount of salt, and marinate in the refrigerator for preparation
7. Add a small spoon of wine or cooking wine, appropriate amount of salt, and marinate in the refrigerator for preparation
8. Rinse the shells
9. Soak the vermicelli in warm water for about 20 minutes, drain the water, add 1/3 of the sauce, and mix well
10. Put vermicelli in the shell, put the scallop meat on top, pour the remaining sauce evenly on the scallop
11. Put it in the steamer
12. After the water in the steamer boils, put it in the steamer and steam on medium high heat for 5-6 minutes.
13. Cut the shallots and chopped green onions, sprinkle on the steamed scallops, boil a little hot oil, pour on the green onions, and blanch the green onions
14. dinner
