1, main ingredients: 2 scallops, 1 small handful of vermicelli.

2, seasoning: 1 small piece of ginger, 5 cloves of garlic, 2 small green onions, 1 tablespoon of vegetable oil, 1 tablespoon of soy sauce, 1 tablespoon of chopped chili.

3. Soften the vermicelli, mince the garlic, and shred the ginger.

4: Add a little vegetable oil to a wok, heat it up and add chopped garlic.

5, half of the sautéed garlic into a bowl, pour a little soy sauce into the sauce.

6, along the shell wall with a knife to remove the shellfish meat, remove the viscera and gills, leaving the center of the round mass of meat as well as crescent-shaped. For the yolk, cut the vermicelli into small pieces and place them under the scallops, and reintroduce the scallops.

7. Divide the remaining half of the garlic between each scallop meat and top with shredded ginger.

8: Bring cold water to a boil in a steamer and steam the scallops for 5 minutes over high heat.

9, use a small spoon to pour the sauce on the scallops while it is still hot, sprinkle with chopped green onion and chopped pepper.