Wash scallop meat and the shell for later use. Marinate scallop meat with a little salt and cooking wine for a while. At the same time, soak the vermicelli in warm water and make both ends of garlic into garlic paste.

Divide garlic paste into two parts, pour one part into a frying pan, and add a proper amount of soy sauce, sugar and pepper to make garlic sauce.

Put the vermicelli on the bottom of the shell, then put the scallop meat on it, pour the garlic sauce on it, then put another portion of raw garlic paste, and cut the green pepper and red pepper into diced pieces at the top, so that the steamed garlic has the fragrance of cooked garlic and raw garlic. Pour a spoonful of cooking wine on each scallop with a small spoon, and pour a spoonful of soy sauce if you are worried that the salty taste is not enough.

Boil the water in the pot and steam it for 5 minutes.