1. Clean the scallops first, and clean the intestines and sand inside the meat;

2. Put the scallops on the plate and pour some red wine or cooking wine.

Add some soy sauce and a little salt and marinate for half an hour.

3. While the scallops are marinated, salt is added to the pressed minced garlic and a small amount of chopped green onion, and the chicken essence is fried with oil;

4. Longkou vermicelli is soaked in hot water for later use;

5. After half an hour, put the scallops on the plate, build the vermicelli into a bird's nest, and then put the shellfish on the vermicelli;

6. Put the fragrant minced garlic/chopped green onion on the shellfish with a spoon. The more, the better.

7. Steam for 5- 10 minutes, only 5 minutes for small scallops and 10 minutes for large scallops;

8. After taking out the pot, put a few shredded onions on each scallop, and then pour a spoonful of cooked hot salad oil on each scallop. . .