1. Brush the white shell of scallop with a toothbrush first.

2. Insert the knife into Du's stomach, pry the scallops open, leaving half of the meat, and then take the scallops down along the shell wall with the knife.

3. The black substance on the back of shellfish is internal organs, which should be removed. The eyelash-like yellow substance under the skirt is gills, which should also be removed.

6. Take a large bowl filled with water, add some salt, soak the shellfish in it for two or three minutes, then gently stir the shellfish with chopsticks to make the sediment in the shellfish sink to the bottom of the bowl, and then rinse the shellfish with clear water.

7. Take a handful of Longkou vermicelli, soak it in hot water and drain it for later use.

8. Sprinkle a little salt, white wine and white pepper on the washed scallop meat, mix well, and then add some starch for pickling.

9. Start the frying pan to fry garlic.

10. Put half of the fried garlic in a bowl, then pour in a little steamed fish and soy sauce and mix well to make a sauce.

1 1. Cut the vermicelli into small pieces and put them under the scallops. Put the remaining half of the garlic in the pot evenly on each piece of scallop meat, and add shredded ginger.

12. Boil the cold water in the steamer, then steam the scallops with high fire for about five minutes and take them out.

13. Remove the shredded ginger from the steamed scallops, pour the sauce on each scallop with a spoon while it is hot, and sprinkle with chopped green onion.

14. Heat a clean wok, put a tablespoon of cooking oil until it smokes, and then pour the oil evenly on each scallop. After a whimper, you can eat.