Scallop, vermicelli, garlic, shredded ginger, chopped green onion, salt, white pepper, white wine, salad oil, soy sauce.

working methods

1. First, clean the scallop shell with a toothbrush.

2. pry the scallop open with a knife, leaving half of the meat, and take the shellfish down along the shell wall with a knife.

3. The black piece on the back of shellfish is internal organs, which should be removed.

4. The yellow eyelash part under the skirt is the gills, which should be removed (in fact, if you don't pay attention, you can eat it after brushing the skirt).

5. Only the round meat and crescent yellow are left in the middle.

6. Take a large bowl, add water, add some salt, soak the shellfish in it for two or three minutes, then gently stir the shellfish clockwise with chopsticks to make the sediment in the shellfish sink to the bottom of the bowl, then rinse it with clear water, and the shellfish will be cleaned.

7. a handful of Longkou vermicelli, soaked in hot water (about ten minutes later), drained for later use.

8. Sprinkle a little salt, white wine and white pepper on the washed scallop meat and mix well, then add some starch and mix well, and marinate for later use.

9. Start the frying pan and fry the garlic.

10. Put half of the fried garlic in a bowl, add a little steamed fish and soy sauce and mix well to make a sauce.

1 1. Cut the vermicelli into small pieces, put it under the scallops, put the remaining half of the garlic in the pot on each scallop meat, and then add the shredded ginger.

12. Boil cold water in a steamer and steam scallops for 5 minutes.

13. Remove the shredded ginger from the steamed scallops, pour the sauce from the fourth step on each scallop with a spoon while it is hot, and sprinkle with chopped green onion.

14. Heat a clean wok, add 1 tbsp oil, and heat until it smokes. Pour the oil evenly on each scallop, and then you can start.