1. Cut the half-tied Longkou vermicelli into sections about two inches long and soak it in water until it becomes soft. Open fresh abalone (other snails such as razor clam, scallop, turtle and green snail can also do this, and freshness is the most important thing), remove half of the shell, wash the sediment inside with running water, marinate with wine and drain.

2. Chop 8- 10 garlic into small pieces, put them in a small bowl, add appropriate amount of salt, sugar, pepper, chicken essence and sesame oil, mix them evenly, add appropriate amount of water, mix them into sticky garlic paste, and burn them with 1 tablespoon hot oil to arouse the fragrance of garlic paste. Take out vermicelli, spread most of them on the bottom of the plate, add abalone, sprinkle garlic evenly on the snail meat, and sprinkle the rest of vermicelli on the snail surface. Add water to the cauldron, bring it to a boil, put it on a steaming rack, put the vegetables in, steam for 5 minutes on high fire, take it out, sprinkle with chopped green onion, and heat 2 spoonfuls until hot. Then the food can be served. Eat it while it is hot, or it will smell like fish.

Another way is to steam snails for two minutes, and then add garlic. If you like soy sauce, steam it for three minutes at most. It is delicious.