Grilled flower clams with pugua
Ingredients & Ingredients:
300 g flower clams, 300 g pu melon, 200 ml purified water, 10 g green onion, 10 g ginger shreds, 3 g salt, 3 g pepper powder, 10 g lard
method:
Peel and cut the puku into slices, soak the clams and wash them
Heat the lard, add the pumelette and sauté slightly, add pure water and cook for 2 minutes, pour in the flower clams and add the seasoning, until the flower clams are ripe and open
Finally, sprinkle in the green onion and immediately put it on the plate
Flower carved wine stewed river eel
River eel 750 g, green beans 50 g, ginger 10 g, green onion 30 g, flower carving wine 300 ml, rock sugar 10 g, salt 3 g, purified water 100 ml
After slaughtering the river eels, remove the internal organs and wash them, and then blanch them in hot water for 2 minutes to remove the surface mucus
The river eels are processed into sections, placed in a vessel and filled with slices of ginger, green onion knots, carved wine, rock sugar, salt and water
Put the prepared river eels into the steaming box, steam at 100 degrees for about 1 hour, and then you can put them on the plate
Pepper hemp sea cucumber spots
Sea cucumber spots, shallot bile, chives, shredded shallots, autumn ear, minced garlic, monosodium glutamate, rattan pepper oil, flower carving wine, sugar, chicken powder, flavor powder, spicy fresh sauce, steamed fish soy sauce, spicy fresh sauce
Blanch the skin of the sea cucumber spot with about 85-90 water, remove the skull and bone after the fish is blanched for other purposes, cut the fish into thick slices, marinate with ginger shredded onion and flower carving wine for 10 minutes, pick off the green onion and ginger, control the water, add egg white and corn starch to grasp well, add a little salad oil for later
The rape bile is opened into two, washed and added salt, oil and water, and placed in a container
Add salt and boiling water to the autumn ear after the hair rise, put it in the middle of the dish, and mix it with spicy fresh sauce, steamed fish sauce, spicy fresh sauce, flavor powder, chicken powder, sugar, and minced garlic
Bring the water to a boil, put the fillets of the good syrup into the pot in turn and cook and fish out, put in the mixed juice and mix well, stack on top of the fungus, sprinkle with Thai pepper rings and green onions, and heat the rattan pepper oil and pour it on top