Warm Bird Shell

Warm Bird Shell

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

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.

Warm Bird Shell recipe

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

Warm Bird Shell recipe

3. It's like this

Warm Bird Shell recipe

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

Warm Bird Shell recipe

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

Warm Bird Shell recipe

6. Bird shells after blanching

Warm Bird Shell recipe

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

Warm Bird Shell recipe

8. Pour in the very fresh soy sauce

Warm Bird Shell recipe

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.

Warm Bird Shell recipe

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.

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