Raw materials: dried razor clam, onion, garlic and ginger.

Practice:

1 After the razor clam is dried in clear water for half an hour, it is washed to remove dust and fine sand, and immediately put it on a steamer for 20 minutes until it is cooked.

2. Slice the ginger, cut the onion into sections, and peel the garlic.

3. Put 3 tablespoons of oil in the pot. When the heat reaches 70%, put the cooked dried razor clam into the pan and fry it for 2 minutes, then fish it up and reserve it.

4. After turning to slow fire, put the remaining oil in the original pot into the pot to make the pepper smell fragrant (so as to make the pepper less numb), add the original small pepper (I dare not cut it because it is too spicy, so I will cut it if I like a more spicy taste) and cut the green pepper. In addition, send the onion and garlic to stir fry.

5. After all the seasonings are mixed (2 minutes), add the dried glutinous rice, convert to smoke, stir-fry white sugar and rice wine for a while, and then you can get out of the pot.

Second, dried and roasted meat

Practice:

1, wash the dried water, put it in a bowl, add cold water to swallow it, cook it in a cage and take it off;

2. Take out the dried stem and put it in cold water, stir it with chopsticks, and wash out the fine sand and manure;

3. Steam the dried juice, and spare it after careful consideration;

4, peeling bamboo shoots, cleaning, boiling and cutting;

5. Scrape and clean the pork belly with skin, cut it into rectangular pieces with a thickness of 1 cm, put it in a pot, add water to make the pork flat, and cook it with high fire;

6. After boiling, remove the white foam and bake it on low fire until it is 50% rotten. Add ginger foam, white sugar, rice wine, soy sauce, salt, shredded bamboo shoots, dried water and original juice;

7. When it is burnt to rotten again, thicken it with starch and flour, put it out of the pan, and sprinkle with chopped green onion.