Warm Bird Shell

Name: Warm Bird Shell
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Bird shell; 2 stages Green onions; 2 tablets ginger; a little Dried red pepper; 20ml Very Fresh Soy Sauce; 15ml Vegetable oil; a little pepper

by Yoha Kitchen

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Bird shell ~ a kind of shellfish, because it is shaped like a bird's head, it is called bird shell. Although it is a seafood, it is not a local specialty of Qingdao. I have seen it on the market these days, but I won’t see it in the next few days. It's not like seeing clams every day.

Ingredients

1000g Bird Shell
2 stages Green Onions
2 tablets Ginger
a little Dried Red Pepper
20ml Very Fresh Soy Sauce
15ml Vegetable Oil
a little Pepper

Warm Bird Shell

1. This is the bird shell. It looks a bit like Mao Gala (called Qingdao) at first glance. A dining knife is quickly inserted from the middle to cut off the shell on one side.

2. Then you can open it and cut off the other side with a knife against the shell

3. It's like this

4. Use the saw to cut the tail and remove the intestines; wash

5. Boil the pot and boil water, put 2 slices of ginger in the water, add the bird shells to boil after the water is boiled; after the water changes color and boil, you need to quickly remove

6. Bird shells after blanching

7. Shred the green onion, shred a piece of ginger, and put it on top of the bird shell, cut the dried red pepper into shreds

8. Pour in the very fresh soy sauce

9. In another wok, add oil and pepper to burst the aroma, pour it on the shredded green onion while it is hot, and mix well.

Tips:
The taste is very fresh. Be sure to hold the blanching water. High heat~Pour boiling water, stir quickly, remove the water, don't overdo it, it will look like a rubber band when you are old~ You can't bite it.