Scallion flavored shellfish meat
Salted shellfish meat is called "red meat" in Chaoshan dialect. It is a very small shellfish with a thin shell and small but full meat. I bought them all salty and without shells. Wash it first to remove the salty taste and then stir-fry it. Simply add some green onions, and then add an appropriate amount of soy sauce according to the salinity. It is very delicious! Give it a try if you have the opportunity!
Recipe Recommendations
- onion 1 tree
- vegetable oil appropriate amount
- soy sauce appropriate amount
Steps for Scallion flavored shellfish meat
1
Soak the salty shellfish meat in water for 20 minutes, and use one spring onion.
2
Change the water several times to remove the dirt from the shellfish meat, and finally squeeze out the water for later use. (There are a lot of dirty things. I have fished and washed them more than ten times, so it is almost no longer salty)
3
Wash the green onions and cut them into sections.
4
Heat the oil in the pan, add the scallion strips and saute until fragrant.
5
Pour in the shellfish meat and stir fry.
6
Stir fry until the aroma is fragrant, try the taste first, and then add appropriate amount of soy sauce to season. (Because of the many washes, the taste is relatively light)
7
Finally, add the green onions and stir fry well.