Chaoshan special stir-fry----[Jinbuhuan stir-fried thin shell]

Overview

Thin shell, because its shell is thin and crisp, and the color of the shell meat can be seen through the shell. It is called thin shell in Chaoshan area. It is a kind of shellfish that grows in the outer bays or tidal flats of islands with high salinity. Because it is shaped like melon seeds, it is also called sea melon seeds. Its scientific name is Xun's muscle clam. Every year after the summer season, the thin shells begin to appear on the market, and they are the most plump from July to August in the lunar calendar. There are vendors selling fresh bok everywhere on the street. People after get off work buy them home and fry them for dinner. The hawker boss will give a handful of gold for it. It is an indispensable seafood delicacy on Shantou people's summer tables. If you can't get enough of it at home, go to the beach food stall with friends to order a few plates and a few bottles of beer at night, and eat and chat while enjoying the sea breeze. Gods are not so free and easy.

Tags

• hot dishes
• not exchangeable for gold
• small pepper
• minced garlic
• salt
• thin shell

Ingredients

Steps

1. 1 Wash and drain the thin shells.

   

2. 2 Heat oil in a pan, add minced garlic and saute until fragrant.

   

3. 3 Add the thin shells and small chili rings and stir-fry for a few times. If you like it dripping with water, you must heat the boiling water and prepare hot boiling water, otherwise it will be over-cooked. I usually add a few drops of hot water.

   

4. 4 Add a small amount of salt, and put it in at the end. Don't put it in too early, otherwise it will be tasteless. Stir fry for a few times and it's ready to go.