Warm mixed clams

Overview

Bird shell is a kind of shellfish. It is called bird shell because its shape is like a bird's head. Although it is a seafood, it is not a local specialty of Qingdao. It is sold in the market these days, but the next day it is not seen for a long time, unlike clams which are seen every day.

Tags

• cold dishes
• home cooking
• common dishes
• old man
• summer recipes
• banquet dishes
• bird shell
• dried red pepper
• green onions
• very fresh soy sauce
• zanthoxylum bungeanum
• ginger
• vegetable oil

Ingredients

Steps

1. 1 This is the bird shell. At first glance, it looks a bit like Mao Gala (the name in Qingdao). Quickly insert a table knife from the middle and cut off one side of the shell column

   

2. 2 In this way, you can open it. Use a table knife to cut off the other side of the shell

   

3. 3 This is what it looks like when cut

   

4. 4 Cut the tail with scissors and remove the intestines; wash

   

5. 5 Boil water in a pot, put 2 slices of ginger in the water, and after the water boils, put in the scallops and blanch them; after the water changes color and boils, you need to take it out quickly

   

6. 6 Blanched clams

   

7. 7 Shred the green onion, shred a piece of ginger, and place it on top of the scallops. Cut the dried red pepper into thin strips and place it on top

   

8. 8 Pour in the very fresh soy sauce

   

9. 9 In a separate wok, add oil and Sichuan peppercorns, stir out the aroma, pour over the shredded green onions while hot, mix well