Steamed Scallop with Garlic fans

garlic fans steamed scallops:

scallop first brush with a clean toothbrush case, they stuck with a knife forced open the scallop, leaving the meat in half (I omitted this step because I use frozen scallops, has been handled well). with a knife to Remove the shellfish meat, and then a knife to the internal organs of shellfish meat (that part is black) removal, take a bowl, which drain, add some salt, put flesh into two or three minutes to soak, then smooth with chopsticks clock gently stirring flesh, so that flesh in the sand will sink Wandi, then rinse under the flesh and began to wash clean. to clean the flesh back onto the shells. sprinkled in the scallop meat a little white wine and white pepper, put it aside for later use. Longkou vermicelli into a small, hot water till soft (about ten minutes on the soft), drain. the fans cut in short sections, on the scallops on scallops were placed on each piece of ginger, steamed Guo Lifang cold water, the scallop dish on the steam tray, cover with lid, open fire until the water after opening time, steam 4 minutes or so until cooked (steaming time must be grasp the good old steam overdone meat is not delicious). from a pan, stir the garlic aroma, into a bowl, pour a little soy sauce steaming. (No Steamed Fish Soy sauce can be added sugar substitute), to remove the top of the ginger steamed scallops on top Sprinkle with chopped green onion and sweet pepper few grains of D, with a spoon to pour hot sauce in step 5 on each scallop, OK!