The practice of clams, the practice of clams is a homely practice

Ingredients: 300 grams of herring.

Excipients: 100 grams of shrimp, 50 grams of fatty meat, 80 grams of egg white.

Seasoning: 50 grams of sugar, 10 grams of soy sauce, 15 grams of vinegar, 25 grams of tomato paste, 10 grams of ginger, 5 grams of green onions, 10 grams of sesame oil, 5 grams of green onion juice, 5 grams of ginger juice, 15 grams of salt, 1 gram of monosodium glutamate, 75 grams of lard (refined), 15 grams of starch (peas), 5 grams of rice wine.

How to make clam fish:

1.Remove the belly spines and stroke the soft edge of the middle of the fish with a knife to make a whole piece of fish with thick meat on one side and thin on the other. Slice the fish face up and cut it into slices that break and cut. Soak the sliced fish with ginger and shallot wine sauce, refined salt (1 gram) and monosodium glutamate to taste and set aside.

2.Chop the shrimp and fatty meat separately, put them in a bowl, add Shao wine, ginger and onion juice, 10 grams of water starch (5 grams of starch plus water), egg white (40 grams), refined salt, stir into shrimp filling and set aside. Add 1 egg white to water, 10 grams of starch (5 grams of starch and water), mix into egg batter and set aside.

3.Spread the soaked fish fillets on a plate and spread a layer of egg white paste on the skin side up. Squeeze the shrimp filling into shrimp balls and put them in the fillet, close the skin and trim it into a semicircle, put it on a plate smeared with a little sesame oil, and set aside as a clam blank.

4.Put the woks on the heat, add the cooked lard (500 grams), put the clam fish blanks into the oil, raise them thoroughly, and drain the oil in a milky white color. Reheat the wok, put cooked oil (50 grams), add ginger (chopped) rice, green onion (chopped) and fry until fragrant, put Shao wine, soy sauce, sugar, 10 grams of water starch (5 grams of starch plus water) to thicken, add tomato paste, pour in the clam fish, turn it a few times, add vinegar and sesame oil, stir evenly, and put it on a plate.

The practice of clams is as follows:1. Clean the clams after spitting sand.

2. After the water is boiled, boil for a minute to see that the clam shells are almost open and removed.

3. After taking it out, put it in a basin and wash it.

4. Slice the ginger and garlic for later use. At this time, grab a handful of peppercorns, a handful of chili peppers.

<>6. Add clams and stir-fry for a while.

7. Add oyster sauce, salt, chicken essence and stir-fry a few times.

<> ingredients: sea clams, garlic, shallots, green and red peppers, soy sauce, sugar. 1. Wash the sea clams and set aside. 2. Heat oil in a pot and stir-fry minced garlic.

3. Stir the minced garlic until golden brown. 4. Add the green and red peppers and continue to stir-fry. 5. Add soy sauce and sugar to taste.

6. Add green onion and stir until fragrant. 7. Add clams and stir-fry quickly. 8. Fry until the clams open and turn off the heat.

9. Remove from the pot and serve on a plate.