First: first of all, put the scallops into the basin, brush the surface, the scallop surface of the sand and impurities clean, as much as possible, wash a few times, and then open the openings of the pick out and throw away.

Second: use a knife along the side of the half of the meat first to cut it out, and then break, and then so along the skirt to the inside of the meat to cut it out, the complete scallop meat is peeled off, gutted, put into a basin clean spare, take part of the shell to give it a clean spare.

Third: in the scallop meat into the appropriate amount of cooking wine, deodorization, the fans into the bowl, add hot water to soak, soften the fans standby; red pepper cut into small circles standby.

Fourth: smash the garlic, cut into minced, put a moderate amount of oil in the pot, after the oil is hot, put the garlic, a little stir fry can turn off the fire. Then use the residual temperature of the pan to stir fry the garlic flavor, and then put some oyster sauce, soy sauce, a spoonful of salt, half a spoonful of thirteen spices, pepper, stir fry evenly.

Fifth: put the marinated scallop meat on top of the scallop shells, cut a slice from the center if the fans are too long, then take the right amount of fans, roll them into a roll, put them on top of the scallop meat, put a spoonful of garlic sauce, and put a chili pepper ring on top of each one.

Sixth: Boil water in the pot, put the scallops after the steam, cover and steam on high heat for 10 minutes to turn off the fire.