Steamed scallops with vermicelli

Although I grew up smelling the sea breeze and had eaten all kinds of fish and shellfish, many of them only knew their taste and did not know their name. Just like these things on today's show, I thought they were scallops, but the merchants called them belts. When I was young, I had the impression that the band should be white, and the shape looks like Yuanbei's round Dongdong. Dongdong, who had eaten and bought scallops several times in Guangzhou, was very big. Three of them were more than a kilo. The meat was Pearl White and the shell was white. But today these six are only a kilo, and the shell is orange and the meat is yellow.

Main Ingredients

• fans A moderate amount of
• Scallop in Shell A moderate amount of

Auxiliary Ingredients

• Garlic appropriate amount
• ginger appropriate amount

1) Fans can also be put on the shell meat, but it is better to put it under the shell meat.2) The fans should not be picked up too early. When they are ready to be steamed, they should be picked up and placed on the shells so that they will not be too dry. (I picked them up too early this time and forgot to sprinkle some water on them when I was steamed, so the fans look very dry.)3) If you don't like the garlic flavor, you can saute the minced garlic, cool it, and then pour it on the shellfish for steaming.