2, practice: frozen scallops natural thawing, shellfish and shellfish shells separate, the shellfish viscera, that is, it looks like the black stuff removed, and then brush the scallop shells inside and outside the brush net standby; with the wine will be packed scallop meat marinade for a few moments; small red pepper chopped grains, shallots cut scallions, garlic cut into garlic paste standby; frying pan into a little more than the garlic paste of the oil, burned to 2% of the heat (the hand can feel the warmth of the oil), and then put it on the oil. put on the oil can feel the warmth), the garlic paste into the oil, with a small fire will garlic paste fried into yellow, and the oil together with the sheng out, after cooling, add salt and chicken powder to mix (the amount of this seasoning according to their own taste taste, just remember one thing, scallops and fans of the salty and light taste rely on the garlic to adjust, and then no longer add any seasoning); fans soaked in warm water to soften, and then over a little bit of boiling water, fished out and drained for spare; The fans in each scallop shell around the bird's nest; then the marinated scallop meat on top, and then adjusted garlic and oil evenly spread on the scallop meat (the amount of garlic coated according to personal preference, and pay attention to the salinity of the garlic); steamer pot of water boiling, the scallop neatly placed on a plate, into the steamer pot with a high heat steam (large scallops steamed for 5 minutes, the small steamed for 3 minutes); Finally, the frying pan hot, pour a little cooking oil, and then put the scallops in the pan while it is still warm, and then put a little oil in the pan. Pour a little cooking oil, while the oil is not hot work on the chopped green onion, red pepper grains were sprinkled on each scallop, and then the hot oil evenly poured on the top of the hot oil is done.