2. Frozen scallops are naturally thawed, and the shellfish meat is separated from the shell. The internal organs of the shellfish meat, that is, things that look black, are removed, and then the scallops are brushed inside and outside with a brush for later use.
3. Marinate the packaged scallop meat with cooking wine for a while; Chop the red pepper, chop the shallots into chopped green onion, and cut the garlic into garlic paste for later use.
4. Put a little more oil in the wok than the garlic paste, and when it is heated to 20% (you can feel the warmth when you put your hand on the oil), put the garlic paste in the oil, fry the garlic paste into yellow with low fire, and take it out with the oil. After cooling, add salt and chicken powder and mix well.
5. Soak the vermicelli in warm water, then soak it in boiling water, pick it up and drain it for later use; Wrap the vermicelli in a bird's nest in each scallop.
6. Then put the pickled scallop meat on it, and then evenly spread the prepared garlic and oil on the scallop meat.
7. Boil the water in the steamer, put the scallops neatly on the plate and steam them in the steamer.
8. Finally, heat the wok, pour in a little cooking oil, sprinkle chopped green onion and red pepper on each scallop before the oil is hot, and then pour the hot oil evenly on it.