Boiled Arctic Shellfish
1.
Prepare the Arctic Shell
2.
Prepare seasonings: garlic slices, chili peppers, green onions, butter, shochu, glutinous rice wine (the Hubei sweet rice wine in the supermarket) 2 taels each (personally think that adding glutinous rice and wine together will give more sweet wine rice fragrance, very special) Don’t be afraid of too much wine, it will volatilize during the cooking process, leaving the wine flavor, and the soup flavor will be heavier and fuller
3.
A little oil, saute garlic and chili
4.
Fry the lower north shell
5.
Next, immediately put 2 taels of shochu and 2 taels of glutinous rice grains. The amount of water is appropriate to submerge the northern shellfish.
6.
Cover the pot and listen to the sound of shells boiling in the pot. It is wonderful. It takes about three minutes. I start putting butter in the pan. I put low-salt butter
7.
After the butter is put in the pan, continue to cook for one minute.
8.
It's really luxurious and luxurious when I start the pot and put it on the plate. I feel a little embarrassed, hehe. The most wonderful thing is: After eating the meat, take the shell to fill the shell of the fresh soup and drink it. . . . . . . . Wow, what is the best fresh food in the world? ? If you have time, you must give it a try. Eat it while it's hot. The buttery smell comes out when it's cold, which may not suit the Chinese taste. But when it’s hot, it’s so delicious
Tips:
I like to add some glutinous rice to it, so I don’t have a flavor. It's so delicious, you must try it to ensure that your family will be amazed!
