2. Brush the shell with a brush and pry it open with a knife. Use a knife to remove the shell meat along the shell wall and remove the black internal organs behind the shell meat.
3. Put the fished shellfish into a bowl, clean them, pour in cooking wine and add a little salt. Marinate for 20 minutes, soak Longkou vermicelli in hot water, drain for later use, chop garlic cloves and stir-fry in oil pan.
4. Cut the vermicelli into small pieces, put it under the scallop, cover the scallop with garlic, add some shredded ginger and pour oyster sauce on it.
5. After the water is boiled. Add scallops and steam for 5 minutes.