There are not many traditional ways to eat sandworms. Local people often wrap them in a layer of egg and soy flour paste and fry them in oil.

This obviously cannot satisfy the taste needs of today's diners. Appendix: How to prepare sandworm dishes. Wash the sandworms, blanch them in a pot of boiling water, remove the heads and tails, remove the intestines, peel the skin and remove the meat.

Mix with refined salt, ginger, green onions and cooking wine to taste.

Peel the celery, clean the fresh lilies, remove the stems of the red peppers and wash them. Cut them into slices and blanch them in a pot of boiling water.

Put a clean pot on a high fire, add salad oil and heat it until it is 70% to 80% hot. Add in the delicious sand-crawlers and burst them. Add in celery slices, lily slices and red pepper slices. After a while, stir-fry and add the soup and pepper.

Mix powder, chicken essence, refined salt, monosodium glutamate, wet starch, etc. into the sauce, mix well, pour in oil, take out of the pan and serve.

This dish has a natural color, crisp, tender and refreshing taste, and is salty and delicious. It is especially suitable for middle-aged and elderly people.

Wrap the washed sandworms in a thin layer of egg white and bean flour paste, fry them in a hot oil pan until crispy, take them out, and control the oil for later use.

Take another clean pot and put it on the heat. After it is hot, put the pork belly cut into two thick shreds and stir-fry to get the oil. Then add a little cooking wine and dark soy sauce. Continue to stir-fry until the shredded meat turns golden brown. Add shredded dried sea pepper and ginger.

Stir-fry shredded garlic and shredded garlic until fragrant, then add the fermented tea tree mushrooms and fried sand crawlers, adjust the flavor with appropriate amount of refined salt, cooking wine, chicken essence, and MSG, stir-fry evenly, and finally pour in sesame oil and Sichuan peppercorn oil, stir-fry evenly

Take it out of the pot, put it into the pot, and it's ready.

This dish is dry, moist, spicy and delicious, with a long aftertaste.