1. Preparation method:

1. Use a knife to pry open the geoduck shell, cut off the spherical viscera and the original skirt, and score 1 length on the suction pipe. Wash the knife, put it in 80℃ hot water for a while, peel off the skin, clean it, then cut it into pieces and place it in an ice cube bowl to stabilize; break the crispy rice into small pieces with your hands; clean the loofah and cut it into pieces. Cut into diamond-shaped slices; cut millet and pepper into rings.

2. Put a clean pot on the fire, add peanut oil and heat it until it is 60 to 70% hot. Put the broken rice crust into the oil pot and fry until it turns golden brown and crispy. Pour out and drain the oil. Put it into a large nest plate.

3. Take another clean pot and heat it up, add red oil to heat, add Pixian bean paste and pickled pepper paste and stir-fry until fragrant, then add ginger cubes (beat them into pieces), garlic kernels, and shallots. Stir-fry briefly, add cooking wine, add glutinous rice, add broth, bring to a boil, use a fine-eye colander to remove the residue, then add refined salt, chicken essence, white pepper, add bamboo fungus caps, fungus, loofah slices, After cooking the horse ears, scallions and millet chili rings until the flavor develops, use sesame oil, monosodium glutamate and vinegar to adjust the flavor, add water and soybean flour to form a thin gravy.

4. Finally, add the geoduck slices, stir the pot evenly, put it into a large soup bowl, and serve it with the freshly fried rice crust. The waiter pours the red clam meat on the plate. Put it on the rice cooker and it's ready. Features: red, white and green, spicy, sour and delicious, crisp, tender and refreshing.

2. Raw materials

1. 1 geoduck (about 1500 grams)

2. 200 grams of crispy rice

3. 30 grams of fresh millet and chili

4. 60 grams of dried bamboo fungus covered with water

5. 50 grams of dried black fungus

6. 1 loofah (approx. 250 grams)

7. 50 grams of Pixian bean sprouts

8. 50 grams of pickled pepper

9. 50 grams of horse-ear green onions

10. 50g shallot knots

11. 50g ginger cubes

12. 50g garlic kernels

13. Refined salt, cooking wine, white pepper Powder, vinegar, fermented glutinous rice, monosodium glutamate, chicken essence, water bean powder, red oil and sesame oil in appropriate amounts

14, 1000 grams of stock

15, 30 grams of fresh pepper oil

16. Peanut oil 2000 (approximately 150 grams consumed)