Raw materials: fresh shellfish 100g, soy sauce 15g, vinegar 50g, monosodium glutamate 1.5g, sesame oil 5g, refined salt 1.5g, Chili sauce 2g, onion 10g and ginger 10g.

Seasoning:

1. Remove inner gills from fresh shellfish, wash, blanch with boiling water, cool, dry and cut into prototype pieces of 1 cm; Peel onion, ginger and garlic, wash and cut into powder.

2. In a porcelain bowl, add chopped green onion, Jiang Mo, minced garlic, soy sauce, sugar, salt, monosodium glutamate, sesame oil and vinegar, stir well to form a paste, add fresh shellfish, mix well, marinate for half an hour, and taste.

3. Wash and disinfect the fresh shells, use them as containers, put the prepared fresh shellfish into the fresh shells, and then put them into a small dish.

4. When eating, the hot sauce is put in each small plate, served together, and eaten with the fresh shellfish dipped in the hot sauce.

Features: the taste is sour and spicy, and the shellfish is fresh and unique.