Cream-cream

By VicentaLakin

Cream-cream
IN SUMMER, ALL KINDS OF SHELLFISH ARE VERY FAT AND AFFORDABLE, SO IT'S ALSO THE DAY I'VE BEEN EATING SHELLFISH. THE MEAT IS RICH IN NUTRIENTS SUCH AS PROTEIN, CALCIUM, IRON, SELENIUM, VITAMIN A, WHICH HAVE THE EFFECT OF CYANOSIS, COOLING, DECOMPRESSION AND DETOXIFICATION. MY SON DOESN'T LIKE FOOD, BUT HE'S MY FAVORITE. EVERY TIME YOU BUY IT BACK FROM THE MARKET, IT'S EITHER HALF-COOKED OR PEPPER SALT OR SALT. AND THE FASTEST WAY TO KEEP THE SMELL IS TO HAVE ONIONS。

Recipe Recommendations

  • razor clam 500G
  • Jiang appropriate amount
  • chives appropriate amount
  • garlic appropriate amount
  • dried chili appropriate amount
  • salt appropriate amount
  • cooking wine appropriate amount

Steps for Cream-cream

  • Make Cream-cream step 0
    1
    The gills were immersed in salt water for about two hours to go to the sand and the surface was cleaned with a brush
  • Make Cream-cream step 1
    2
    Onions cut, ginger slices, garlic slices, dry pepper cut two
  • Make Cream-cream step 2
    3
    Hot pots, hot onions, garlic, dry peppers
  • Make Cream-cream step 3
    4
    The fire goes on and on and on
  • Make Cream-cream step 4
    5
    Cook wine, add salt, and fire it to the shell, so that the remaining onions can flourish。

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