Appropriate salad oil

Eight scallops

One or two onions

Garlic head

Xian Pin is good.

A small roll of vermicelli

Half a spoonful of chicken essence

Thirteen spices and half a spoonful.

Half a teaspoon of salt

1. Wash scallops first, separate the scallops from their shells, stir the scallops clockwise in salt water to precipitate sediment, and then wash them and take them out for later use. Brush the shells clean for later use.

2. Take out the empty water by copying the vermicelli. Don't copy it for too long to avoid being pinched off.

3. Put the brushed shell on the plate, put the copied vermicelli on the shell, and then put the shell meat.

4. Make garlic into garlic paste. When the oil temperature in the pot reaches 70%, stir-fry the garlic paste in the pot, add chicken essence, thirteen spices and a little salt, and serve it out immediately after the garlic paste slightly discolors.

5. Pour the fried garlic on the shellfish. Steam in the pot. When the water boils, steam in the pot for three minutes.

6. Take it out after steaming. You can drop a few drops of delicious soy sauce on the vermicelli and sprinkle with chives.

7. Burn some salad oil until the oil smokes slightly, and pour it on shallots and yipin incense, which will taste more delicious. You can also omit this step and pour some sesame oil.