How to fry the big shell meat?

The practice of big shell meat is as follows:

Ingredients: shell, oil, salt, ginger, soy sauce, leek.

1. Wash the shells several times first, add some salt to soak them and spit out the sand.

2. Then boil a pot of boiling water and blanch the shell.

3. Just cook until the shell is open, and take it out and let it cool.

Then take out the shell meat and wash the sand.

5, the wok is hot, add soybean oil, then add ginger and stir fry.

6. Put the prepared shellfish into the pot.

7. Add the right amount of salt and soy sauce and stir well.

8. Add leeks, stir fry and turn off the heat.

9, pots and plates, complete.