Fenghua shake bug

"Fenghua shake clam" is one of the traditional famous dishes in Zhejiang. The clam is a mollusk with a thick and hard shell and a light brown appearance, which is like corrugated, so it is also called "corrugated". The inner wall is white and the edge is serrated. The meat is delicious and the shell can be used as medicine. There are about ten species of midges produced in the coastal areas of China, among which the most famous one is Blattella Fenghua. Fenghua shake clam is characterized by its large size and high water content, so it should be quickly scalded with boiling water. This dish is cooked by boiling water according to the characteristics of clams. The cooked vegetables are tender and smooth, fresh and delicious, and they are a seasonal delicacy around the Spring Festival. Raw material: 1 kg and 3 Liang (about 760 grams) of clams. Seasoning: pepper, Shaoxing wine, soy sauce, etc. Method of making: tribute to the clams in the Tang Dynasty 1. Put the clams in clean water and brush them with a bamboo broom until the clams turn white. 2. Put the clams in boiling water and scald them slightly. When the clams are ready to open, remove them immediately. 3. Peel off half the shell of the scalded clam and put it in a plate, add seasoning and pour sesame oil on it.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)