Fried clam meat slices

Ingredients: 250 grams of clam meat and 250 grams of green garlic. 50 grams of peanut oil, 15 grams of cooking wine, 5 grams of ginger, 10 grams of garlic (white peel), 5 grams of salt, 5 grams of white sugar, and 2 grams of MSG. Features: If diabetic patients follow this recipe, please remove the sugar in the seasoning. Crisp, tender, fragrant and refreshing.

Operation:

1. Wash the taken out clam meat, place it on the chopping board, use the back of a knife to loosen the hard meat around the clam, blanch it with water and perm it, then cut it into pieces. Thin slices;

2. Place in a bowl, add cooking wine and a little salt and marinate for 20 minutes;

3. Wash the garlic sprouts and cut into 3 cm long sections;

4. Mash the garlic into mince;

5. Peel the ginger, wash and mince it;

6. Place the pot on the fire, add oil and heat until When it is 80% hot, add minced garlic and ginger until fragrant, add garlic sprouts and stir-fry until half-cooked;

7. Add mussel slices and stir-fry for a few times, add a little fresh soup, salt and sugar to mix well According to taste, bring the soup to a boil and stir-fry for 2 to 3 minutes, then add MSG, mix well, and serve.

Dried razor clams and fried bacon

Ingredients: 200 grams of dried razor clams, 250 grams of Xiangxi bacon. 150 grams of red pepper and 50 grams of garlic leaves. 50 grams of vegetable oil, 5 grams of refined salt, 6 grams of MSG, 3 grams of soy sauce, 20 grams of cooking wine, 50 grams of whole dried peppers, 25 grams of chives, 20 grams of ginger, 4 grams of pepper, 5 grams of wet starch, and 50 grams of fresh soup.

Features: Spicy and strong, unique flavor.

Operation: 1. Soak the dried river mussels in warm water until soft, then steam them with dried peppers, chives and ginger until they are 70% rotten, and cut them into fingernail-sized pieces for later use.

2. Wash the bacon and cut it into fingernail-sized pieces; cut the pointed red pepper into rings and cut the garlic leaves into oblique sections.

3. Put the base oil in the pot, heat it up, add the bacon and stir-fry to get the oil, then add the mussel meat and stir-fry until fragrant, cook in the fresh soup, add refined salt, monosodium glutamate, oyster sauce, soy sauce and simmer briefly. Use high heat to reduce the thick soup, add pepper rings and garlic leaves and stir-fry evenly, sprinkle with pepper, thicken the soup, drizzle with sesame oil, remove from the pan and serve on a plate.