1. Chop garlic into mince, and chop chives into small particles
2. Use scissors to cut off a part of the edge of the hard shell, so that the gap can be exposed, and then directly insert the knife to cut it, so that the belt can be opened easily
3. Remove all the excess impurities and clean them. Cut the belt shell into a suitable size and clean it with a brush for later use. Cut the belt into thin pieces connected together.
4. Add half of the minced garlic in a hot pan with cold oil and fry until golden brown; mix it with the other half of the minced garlic, stir with light soy sauce to make golden and silver garlic paste
5. Put the scallops into the prepared scallop shell, and scoop up gold and silver garlic (this amount can be more, one to remove the fishy, the other to increase the fragrance)
6. Boil the water, put it in the scallops, and steam on high heat for about 3 minutes (it’s easy to cook, don’t take too long, it tastes very old); take it out, sprinkle with chopped chives, and then top with hot oil.
