Stir-fried shells with black fungus

Overview

Meat or meat, vegetarian or not, that’s the taste!

First boil the large shells (the shells will overflow a lot of water during the cooking process, so you don’t need to add water, if you want to add it, don’t add too much.), and take out the meat.
After taking out the meat of the big shell, you also have to squeeze out the poop (shell excrement) from the back of its butt.
Chop ginger, garlic, black fungus, red pepper, and green pepper.
The perilla should also be chopped.
Tempeh is ready.
Heat the pan, and when the oil is hot, add the shell meat and stir-fry, add steamed fish drum oil (can be replaced by soy sauce), add ginger cooking wine and three or four drops of vinegar (can be used to remove the fishy smell like cooking wine), stir-fry, then add a small amount of water and cook for a while. After four or five minutes, add garlic, black fungus, red pepper, and green pepper, continue to stir-fry, add salt, and finally add perilla and tempeh and stir-fry for a few times. If it is too dry, continue to add some water. When the juice is reduced, add MSG and serve.