Materials

"600g of blood arkshells", "25g of sugar", "80g of fish sauce", "25g of white vinegar", "moderate amount of rose wine", "green chili pepper at will", "garlic at will", "coriander at will", "ginger at will","

Methods

1:Brush the shells of the blood arkshells, and drain it

2:Add the shells of the blood arkshells, garlic, coriander and ginger and cut into small pieces, and mix well

2:Cut the bell pepper, garlic, coriander and ginger into small pieces, add sugar, fish sauce, white vinegar, rose wine and mix well, set aside

3:Boil a pot of water, spoon the blood clam for about 30 seconds and immediately lift it up

4:Put the spooned blood clam into the sauce, put it in an airtight box, put it in the refrigerator for at least 6 hours, that is to say, it will be made into the Chiu Chow style pickled blood clam

Practice 2, Chiu Chow style pickled snail cockles

Materials

Ingredients

Snail cockles 600g

Marinade

Sugar 25g

Fish sauce 80g

White vinegar 25g

Rose water moderate

Fingerling peppers at your own pace

Garlic at your own pace

Coriander at your own pace

Ginger at your own pace

Practice

1, snail ark shells with a brush clean, drain and spare;

2, finger chili, garlic, coriander and ginger cut into small pieces, add sugar, fish sauce, white vinegar, rose water and mix well, set aside;

3, boil a pot of water, spoon snail ark about 30 seconds and immediately fish up;

4, the spooned snail ark into the sauce, wrapped in a sealed box or plastic wrap, and stored in a sealed box or plastic wrap. Wrap it with plastic wrap and put it in the refrigerator for at least 6 hours.

Practice 3, cold blood clam

Materials

Main ingredient: blood clam 500g

Supplementary ingredient: cilantro 100g

Seasoning: 8g of vinegar, 5g of sesame oil, 10g of garlic, 10g of chili oil

Methods

1, brush the ark shells with a brush.

2. Wash coriander and cut it off, smash garlic and cut it into a bowl.

3, add sesame oil, chili oil, old vinegar and mix well into the sauce, to be used.

4: Fill the pot with cool water and put in the washed mud clam after boiling.

5. Scald the arks in boiling water for 10 seconds, then quickly lift them out and put them into ice water to soak a little, lift them up and drain them before pouring them into step (3).

6. Mix well and serve in the shell.

Practice 4: Stir-fry ark shell meat with shredded potato

Ingredients

Potato, ark shell meat, green and red bell peppers, oyster sauce, soy sauce, salt, sugar, monosodium glutamate (MSG), chicken broth, sesame seed, soy sauce, scallion and garlic

Practice

1: Boil 500g of water in a frying pan, put in the potato shreds, add in the ark shell meat and bell peppers, and then pull out the meat and pepper shreds in the pan about one minute, and then drain. Drain the water.

2, frying pan put a little lard frying, add chopped green onion and garlic, add oil, soy sauce, salt, sugar, monosodium glutamate, chicken essence, put in the drained shredded potatoes and ark shells meat and stir-fry evenly, drizzled with sesame oil can be served.

Practice 5, Korean-style arkshell

Materials

3000 grams of arkshells, kale, lettuce 100 grams each, ginger, fragrant Lai, carrot skin, Shaoxing wine, Jinba Zhanwang Chicken Powder, pepper, sesame oil, Korean hot sauce, each appropriate amount

Practice

1, arkshells to remove viscera to take the meat, cut, boiled water to be used.

2, the spoon with the bottom oil, into the Korean-style hot sauce fried incense, add seasoning seasoning, thin thickening, into the main ingredients stir-fry, point into the sesame oil, mounted on the plate that is complete.

Method 6, water ark shells

Materials

A catty of ark shells

Practice

1, wash the shells of ark shells and set aside;

2, add water in a pot (a little bit more) and bring to a boil;

3, when the water boils, pour the shells of ark shells into the pot and quickly mix well for 30 seconds and then put out the shells on a plate for serving.

Practice 7, fried arkshells

Materials

Main ingredient: 250 grams of shellfish,

Supplementary ingredients: 50 grams of bamboo shoots, 30 grams of mushrooms (fresh mushrooms), 30 grams of fungus,

Seasoning: 20 grams of peanut oil, 5 grams of soy sauce, 10 grams of wine, 3 grams of salt, 3 grams of corn starch, 5 grams of sesame oil, 5 grams of green onions, 2 grams of ginger

Practice

1. Remove the ark shell meat (red shellfish) and wash, cut into slices;

2. Bamboo shoots, mushrooms, wash and cut into julienne strips;

3. Onion, ginger and garlic cut into minced pieces;

4. Starch put in the bowl and add water to form a wet starch;

5. Watery ear fungus to remove the roots, washed and torn into small dosettes;

6. Ark shell meat, bamboo shoots, mushrooms, Water fungus were blanched into the pot of boiling water, fished out and controlled dry;

7. frying pan oil hot, into the onion, ginger and garlic stir-fried flavor, into the ark meat, bamboo shoots, mushrooms, water fungus stir-fry, add wine, soy sauce, salt, a little water stir-fry, thickening with water starch, dripping into the sesame oil can be.