1We call it scallop conch here, if you can't get this kind, other shellfish will do. 2Soak the vermicelli in hot water and spread it on the bottom of the plate (some of my friends' practice is to put the vermicelli on top of the shells, but I found it very fiddly, so I spread it underneath, in this way the vermicelli is more flavorful). 3 Peel off the scalloped conch shells and lay the meat directly on top of the vermicelli. 4Pop the garlic in oil until golden brown. 5Place the garlic in a small bowl and mix well with the sugar, soy sauce and salt. 6 Stirred garlic seasoning evenly drizzled on the fans and snail meat, on the pot steam for ten minutes can be.