1. First use a toothbrush to clean the bai shell of the scallop.

2. Use a knife to reach into the du to scallops will zhi its pry open, the meat half left, and then dao along the shell wall with a knife to remove the meat.

3. The black substance at the back of the shell is the viscera, which should be removed. The layer of eyelash-like yellow material under the skirt is the gills, which should also be removed.

6. Take a big bowl with water, add some salt and put the shellfish in it to soak for two to three minutes, then use chopsticks to gently stir the shellfish so that the sediment in the shellfish sinks to the bottom of the bowl, and then rinse the shellfish with water to clean it.

7. Take a small handful of longkou vermicelli, soak it in hot water to soften it and drain it.

8. Sprinkle a little salt, white wine and white pepper on the cleaned scallop meat, mix well, then put some cornstarch and marinate.

9. Start a frying pan to sauté the garlic.

10. Put half of the sauteed garlic into a bowl and add a little bit of soy sauce to make a sauce.

11. Cut the vermicelli into small pieces and put them under the scallops, put half of the remaining garlic in the pan evenly on each scallop meat and then put shredded ginger.

12. In the steamer, put cold water to boil and then put the scallops on high heat to steam for about five minutes, then out of the pot.

13. Remove the ginger from the top of the steamed scallops and use a small spoon to pour the above mentioned sauce over each scallop while it is still hot and sprinkle with chopped green onion.

14. Heat a clean frying pan and add a tbsp of cooking oil until it smokes, then pour the oil evenly over the scallops and serve with a sizzle

15.