Seafood Jalousie
1.
Prepare materials.
2.
Buy clams and put them in light salt water to spit sand.
3.
Clean the shrimp to shrimp line for later use.
4.
Chop the scallions and ginger into finely chopped pieces and set aside.
5.
Add minced green onion and ginger, sugar, cooking wine, June fresh soy sauce, salt, and eggs to the pork filling.
6.
Stir in one direction evenly.
7.
Prepare the blinds.
8.
Cut the louvers into cubes.
9.
Prepare wet starch.
10.
Put live meat on the diced shutters.
11.
Wrap the venetian blinds and put some wet starch on the closure to seal it.
12.
Put the wrapped venetian bag in a steamer and steam for 10 minutes on high heat.
13.
Add bottom oil to the wok and sauté the scallions and ginger on a low heat.
14.
Add water to a boil.
15.
Add prawns and clams to cook with cooking wine.
16.
Add the steamed venetian leaf bag to a boil, simmer for 8 minutes on medium heat, add salt and pepper.
Tips:
1. The clams must spit clean sand, otherwise they will have teething.
2. The prawns should be cooked after removing the prawn thread.
3. The soup of this dish is very fresh, no need to add MSG or something.
4. Be sure to seal the louver with wet starch or egg white, or it will open when it is cooked.
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