material

Scapharca subcrenata 250g onion 20g ginger 1 garlic 4 cloves sesame oil 6g balsamic vinegar 3g refined salt 3g monosodium glutamate1.5g.

working methods

1. Cook Scapharca subcrenata to get meat, wash ginger and garlic and cut into powder;

2. Wash shallots, drain and cut into sections;

3. Mix Scapharca subcrenata, onion, salt, vinegar, monosodium glutamate, sesame oil, Jiang Mo and minced garlic to serve.