First: First, put the scallop into the basin, brush the surface with a brush, clean the sand and impurities on the scallop surface, wash it as many times as possible, and then pick out the opening and throw it away.

Second: cut off half the meat along the edge with a knife, then break it open, then cut off the meat inside along the skirt, peel off the complete scallop meat, remove the internal organs, put it in a basin and wash it for later use, and take part of the shell to wash it for later use.

Third, put a proper amount of cooking wine in scallop meat to remove fishy smell, put the vermicelli into a bowl, soak it in hot water, and soak the vermicelli until soft. Cut the red pepper into small circles for use.

Fourth: Mash garlic, cut into pieces, put some oil in the pot, add garlic after the oil is hot, stir fry a little and turn off the heat. Then stir-fry garlic with the remaining temperature of the pot, add some oyster sauce, soy sauce, a spoonful of salt, half a spoonful of thirteen spices and pepper, and stir well.

Fifth, put the pickled scallop meat on the scallop. If the fans are too long, cut a knife in the middle. Then take a proper amount of vermicelli, roll it into a roll, put it on the scallop meat, add a spoonful of garlic sauce, and put a pepper ring on each strip.

Sixth: boil water in the pot, add scallops after SAIC, cover with steam 10 minutes and turn off the fire.