Stewed Clams Lion Head
1.
1. Preparation of raw materials;
2.
2. After the clam shell is cleaned, boil water in a pot, add a few slices of ginger to blanch the clams;
3.
3. The clams are shelled and the meat is removed, and the soup is precipitated to remove impurities for later use;
4.
4. After the clam shell is cleaned, twist it slightly, don't twist it, but it can be opened and closed freely, which is convenient for filling meat;
5.
5. Put a little starch in the shell;
6.
6. Cut the meat into minced pieces, add a little cooking wine, cornstarch, chopped green onion, ginger, and oil, mix well, then add clam meat and mix well to form a filling;
7.
7. Steamed in the basket;
8.
8. When steaming clams and lion heads, treat the loofah, peel off the skin and soak in salt water; wash the white jade mushrooms after removing the stalks and set aside;
9.
9. Take another soup pot and put the original clam soup drained of impurities;
10.
10. Put in the steamed clam lion head, simmer for about 5 minutes;
11.
11. Put in loofah and white jade mushroom, cover and cook;
12.
12. Add salt to taste and it can be out of the pan.
Tips:
1. After the clams are blanched, they need to be washed to remove sediment and impurities, otherwise it will affect the taste;
2. If the loofah is not boiled immediately after peeling, it can be soaked in salt water to prevent discoloration and oxidation;
