Super love to eat scallops ~ delicious ah ~ haha ~
Wash the scallops, open the shell of the scallops, and gently remove the shellfish along the inner wall of the shell with a knife. Remove the sandbags and clean them to control the moisture. Gently put a few knives on one side of the scallop meat, don't cut through it, and marinate it with cooking wine.
The fans are soft. Pick up a small bowl of garlic for use. Spread the scallop meat on the fans. Note: Fans can use hot water for a little hot, add a little soy sauce, chicken essence, salt and mix well before entering the plate. If the fans are already very soft after soaking in water, they don't need hot water, they can be directly loaded (because the fans who are easily soft and rotten are hot and then steamed, it is easy to paste, so this step should be based on the quality of the fans).
Put the oil in the hot pot. After the oil is hot, sauté the garlic, then add the appropriate amount of soy sauce and oyster sauce, chicken essence, and a little white sugar to make the juice. Sprinkle the garlic sauce on the scallop meat and sprinkle some green and red pepper on it. After the water in the steamer boils, it can be steamed for 8 minutes.
After the scallops are steamed and cooked, sprinkle with chopped green onion. Heat the wok, add 1 tablespoon of oil, burn until smoke, and evenly pour the oil on each scallop.