When I was a child in Gulangyu, my favorite thing was to go to the beach, swim in summer, and dig sea turtles and sea stone flowers in winter.
I remember once digging sea booms on the rocks of Dade Kee Beach and seeing two fishermen cooking on a fishing boat next to me.
We were all surprised when they put Qinglan (a kind of fish, in southern Fujian) and the conch into the pot and cooked it!~~~
Later, I learned that seafood can be stewed in one pot, and the taste is still so good!
In 2007, I returned to Xiamen again, and the husband of Aji, an old neighbor of Gulangyu, invited me to eat this Eight Immortals Crossing the Sea.
The Eight Immortals Crossing the Sea-is a clear soup made from various shellfish, fish, shrimp, and crab.
Original enjoyment!
eight Immortals crossing
By VidaD'Amore
Recipe Recommendations
- Xiang Luo of 2
- clams 200 grams
- flower buds 100 grams
- white clam 100 grams
- razor clam 100 grams
- mud snail appropriate amount
- shrimp appropriate amount
- Jiang appropriate amount
- onion appropriate amount
- cooking wine appropriate amount
- pepper appropriate amount
Steps for eight Immortals crossing
1
Prepare your food
2
Soak these vegetables, except shrimp, in light salt water for 2 hours, and then wash them with a brush.
3
Put appropriate amount of water in the pan, add ginger, onions, cooking wine, put down the clams, and boil over high heat for 5 minutes.
4
Add the crab, clams, and clams again and cook for 3 minutes.
5
Finally, add the fragrant snails, mud snails, and shrimp, and bring to a boil over high heat.
6
When the clam shells are open and the crab shells are red, skim off the foam in the soup.
7
Add pepper.
8
Turn off the heat and pick up the shellfish with a colander.
9
Put in a large bowl.
10
After a minute, scoop the raw juice into a large bowl and sprinkle with green onions (note that there is some sand at the bottom of the pot).eight Immortals crossing Make Tips
1. Because there is some sand in the shellfish, use a colander to fish out the food first, then wait for the sand to settle, and scoop out the soup. 2. The clams are bigger and the most difficult to cook, so put them down and cook first. 3. Because the food contains salt, this soup does not contain salt. 4. No oil is added to this broth. 5. This soup is cold in nature, and people with cold stomachs should not eat it. 6. Food must be fresh!