2, scallops with a toothbrush to clean the shell. Then the knife to reach in and pry the scallop open, leaving the half with meat, along the shell wall with a knife to remove the shellfish. After the shell is opened, you can see that the black piece of meat at the back is viscera, to be removed. The layer of eyelash-like yellow under the skirt is the gills, which should be removed, leaving only the rounded flesh in the center and the crescent-shaped yellow at the end.

3, take a large bowl, put water inside, add some salt, put the shellfish in the soak for two or three minutes, and then gently stir the shellfish clockwise, so that the sediment in the shellfish will be sunk to the bottom of the bowl, and then rinse with water, shellfish is clean. While the shellfish is soaking, take the longkou vermicelli, soak it in hot water to soften it, drain it and set it aside, then chop the garlic finely. Bake for about 10 minutes on it.