Garlic scallops

1

First, the seafood market selects fresh scallops, the size of their heads, and they're fat and alive

2

Take the selected bells off the other half of the shells, wash the sand, remove the internal organs of the black part, wash them again with fresh water, and make a little salt bubble for four or five minutes

3

Clean up and then chute, and in order to be easy to eat, it's recommended to separate the meat with a knife

4

It's about 10 minutes of hot water for a fan. It's time to make garlic. Juice. Feeds

5

A LITTLE OIL IN THE POT, 70% HEAT, A LITTLE GARLIC FRAGRANCE, A SMALL SPOON OF OIL, HALF A SPOON OF XO SAUCE, A LITTLE TASTE OF SOY SAUCE, CHICKENS, ALMOST TWO MINUTES

6

Put ready scallops on the right plate, then a fan, then a spoon of garlic sauce on the fan, 10 minutes of steam

7

When you pick up the pot, put a little pepper and onions on each bellow, which also adds to the greater taste

8

Three or four drops of steamed fish drum oil on every scallop

9

Finally, hot oil, smoke, a little spoon for each bee

10

The finished product。

The scallops are suggested to be fresh, but since they have to be operated in such a way as to ensure that the food is fresh and healthy, the fresh scallops that have been bought will have residual sand on the shell's surface and will need to be brushed clean with toothbrushes and immersed in water. Then he put a knife in it and broke the scallop open, leaving a half of the flesh, and the black and dark part of the back of the flesh to be removed, except for the round flesh in the middle and the yellow of the moon teeth. Take a bowl, add salt, and put water in it, so that it can be cleaned with a light chrissakes。