1. I bought a bird shell and cleaned it (I asked him to help me clean it directly when I bought it,

Bird shell with scallion oil

Just go home and wash it twice)

2. Boil the water, add some salt to the water, and blanch the bird shell in boiling water. Be careful not to take too long, otherwise they won't bite (I usually pour the water into the pot and put it aside after boiling, and then take it out and put it on a plate). In addition, I blanched the bean sprouts and put them under the bird shell.

3. Cut the onion and ginger and put them on the bird shell.

4, a fresh, sugar, chicken essence, cooking wine (when I first made it, I didn't have cooking wine at home, and it was good to add a little white wine) poured on the bird shell.

5. put oil in the pot and add some pepper. When the peppers are fried, pour hot oil on the onions, ginger and bird shells. This is a fake version, but it's not bad.

Warm-mixed bird shell

1. Buy the bird shell, clean it with clear water, cut it off from the back with scissors and remove the internal organs.

Warm-mixed bird shell

2. Boil hot water in the pot, cease fire after the water boils, pour in the processed bird shell meat, quickly remove it with a colander, and let it pass through cold water.

3. Then use horseradish, Weidamei, vinegar, ginger and salt to make juice, and pour in and mix well.

Jade mandarin ducks and shellfish

material

Scallop 400g, bird shell 100g, shrimp meat, silver cod meat, ganoderma lucidum mushroom and noodle fish, celery and cabbage 150g, coriander grains and bread crumbs 25g, salt and oyster sauce.

working methods

1, scallop meat, half pickled with cooking wine and salt, punched in the middle, put kale, stir-fry in oil, and dish.

2. Stir-fry the other half of scallop meat, shrimp, silver cod, celery and kezhi mushroom into a paste, smear it on scallops, pat them with bread crumbs, and fry them in an oil pan.