1. Soak the vermicelli in warm water until soft, about 20 minutes.

2. Use a brush to clean the abalone meat and shell, and use a knife to carefully dig out the abalone meat against the shell.

3. After cutting the abalone meat, turn it over to the back and cut off the esophagus and mouth. The remaining internal organs in the shell should also be removed, rinsed and set aside.

4. Cut the abalone meat with a cross-cut knife. First place the abalone upright, cut it diagonally without cutting it, and cut out the lines. Place the cross-cut abalone back into the abalone shell and set aside.

5. Stir-fried garlic sauce. Heat the oil until slightly hot, add minced garlic and stir-fry over low heat until fragrant. Add light soy sauce, sugar, and salt and stir-fry over medium heat for 1-2 minutes until the flavors blend.

6. Spread vermicelli on the plate, place abalone, and pour garlic sauce with a spoon.

7. After the water boils, steam over medium heat for 5-6 minutes.

8. Sprinkle chopped green onion, minced garlic, and spicy millet on the steamed abalone, and then pour hot oil that is 70% to 80% hot.

9. Add minced onion, garlic and drizzle with oil to further enhance the flavor. You can omit it if you find it troublesome.