1, stir-fried oil clams

(1) oil clams cleaned, soaked in salt water to spit sand;

(2) pot of oil, oil hot under the onion, ginger and garlic incense;

(3) under the oil clams stir-fried;

(4) under the millet chili, poured a tablespoon of soy sauce, a tablespoon of cooking wine, the right amount of water, stir-fried evenly;

(5) oil clams open to turn off the fire! The first thing you need to do is to make sure that you have a good deal of time to cook the clams, and that you cook them for too long, so that the shells are separated from the meat;

(6) The seafood itself is salty and salty, and then you add soy sauce, so you don't have to add any salt or chicken essence. Sprinkle with chopped scallions, you can get out of the pot.

2, garlic vermicelli oysters

(1) prepare oysters 2 pounds of five garlic peeling, green onions, millet pepper washed and spare, lobster powder soaked.

(2) millet pepper chopped, garlic cut into minced, small onion cut scallions, longbeard powder cut into small sections spare.

(3) Steam the oysters in a pot until they open.

(4) pot of boiling oil, oil hot into the millet pepper garlic minced pan fried into a spoonful of Lao Ganma color, and then add a little salt.

(4) Steam the opening of the oysters shucked off the shell and put on the plate spare.

(5) put the oysters on the prepared vermicelli.

(6) fried garlic on the oysters an oyster a spoonful of garlic, on the pot steaming, water boiling steam 4-5 minutes can be.

(7) out of the pot and then sprinkle a little chopped green onion ~ this garlic vermicelli oysters are ready.

3, pike crab

(1) Wash the pike crab, use a brush to wash the pike crab, the stomach is the place where the pike crab hides dirt, make sure to brush it more often.

(2) Place ginger and garlicPlace the pike crabs belly-side up and arrange the ginger and garlic.

(3) Wrap with tin foil to marinate for a while, it is recommended to wrap a few more layers, firstly because the pike crab is easy to tie the tin foil, and secondly in order to prevent the pike crab water dispersing out affecting the fresh flavor and texture.

(4) into the oven oven preheated, 200 degrees up and down heat bake 40 minutes. Remember to keep the "pull-up" position, so that the yellow in the stomach will not leak out.

(4) After baking, use chopsticks to poke the tin foil, and then tear the tin foil, delicious pike crab is finished.