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300 grams of shell meat

condiments

garlic

4 petals

capsicum annum fasciculatum

six

energy

5 grams

The practice of frying shell meat

1.

Wash the shell meat by hand;

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2.

Chop ginger, garlic and millet for later use;

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3.

Take out the pot, pour in proper amount of cooking oil after the pot is hot, and pour in shellfish after the oil is hot;

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4.

Add the right amount of salt, cooking wine and soy sauce, and stir fry constantly;

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5.

Stir-fry until the cooking wine volatilizes, put the shellfish on a plate or push it aside, pour in chopped pepper, garlic slices and spicy millet, and then add a proper amount of salt;

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6.

Add a proper amount of chicken essence, then pour a little water into the pot, stew for about one minute, and then take out the pot;