1. Soak the vermicelli in warm water, drain the frozen scallop meat, add a little cooking wine to marinate for 10 minute, cut the onion, ginger and garlic into pieces, add chopped pepper, vinegar, steamed fish, black soy sauce, oyster sauce, white sugar and peanut oil, and stir into juice.

2. Drain the vermicelli and spread it on the bottom of the plate. Code the shellfish on the vermicelli and pour the juice evenly.

3. After the fire starts, put scallop meat into a steamer and steam for 6-8 minutes.