Clean up, throw away the opening, boil a pot of water, and enter after the water is boiled. Boil the water again and open the sea rainbow shell, and it will be fine. Don't cook for more than 5 minutes, otherwise it will be rotten and taste bad. Peel the meat and dip it in ginger vinegar or sauce.

The usual practice of sea rainbow is cooking, so that it has the original flavor. In fact, Haihong has other practices:

First, eat steamed. After washing the sea rainbow, put it in a steamer and steam it for five or six minutes. You can eat with your mouth open.

Second, steamed sea rainbow with garlic. Mix the fried garlic with the raw garlic, open the rainbow, pour the garlic sauce on the rainbow meat, steam it, pour a little steamed fish sauce, sprinkle chopped green onion and pour a little hot oil.

Third, make soup. The soup made by Haihong is particularly delicious. Cook with a little towel gourd strips, add shredded onion and ginger, add salt, monosodium glutamate and pepper to boil, and finally pour in a little egg liquid. The sea red loofah soup is ready.

Four, fried to eat, dry fried or soft fried rainbow. Take out the sea rainbow meat, put it in the mixed paste of egg starch flour, fry until golden, and take it out. Soft fried sea rainbow, crisp and delicious.

Five, Leng Hai rainbow. Haihong usually uses accessories to make cold dishes, such as spinach, vermicelli, Chinese cabbage, baby dishes and so on. The auxiliary materials are washed or blanched until cooked, and the cooked sea red meat is matched with appropriate seasoning. Or salty, or hot and sour, or sweet and sour. You can also put it on the northeast big thin face to make three fresh ingredients and make it into a three fresh big thin face.