The meat in the shells is basically edible, but the internal organs must be removed before cooking.

Steps for frying shells:

1. PS: How to handle the scallops: wash the scooped scallops lightly with water (don’t use too much force, otherwise they will be damaged) Wash them to death), then put some salt or chili pepper in a basin of water, soak them for 24 hours, change the water twice in the middle, and let them spit out sand when breathing.

2. Before cooking, you can wash the scallops with a little force. During this time, bring a pot of boiling water to a full boil. After the water boils, turn off the heat and scald the scallops in the boiling water until they open their mouths, then pick them up and drain them. PS: Don’t boil it in cold water or boil hot water for too long, because the meat of the scallops will be cooked and the nutrients in the scallops will be lost into the water.

3. Add oil and ginger and garlic. After the ginger and garlic are fragrant, add the drained scallops and stir-fry over high heat. During the frying process, the inside of the scallops will also be lost. Some moisture, just stir-fry this moisture until it is half dry. Add salt during the stir-frying process. If you like a stronger taste, you can add oyster sauce and soy sauce and stir-fry together.