Double-flavored clam

Wenzhou, a city with two flavors, used to call the blue crab "Wax". This dish is cooked with steamed and fried pork. First, cut the cooked pig fat into round pieces, cut several holes one by one, put it in the egg white powder paste, hang it evenly, spread it on a plate, put the fried meat of the crickets, cover it with minced fish, garnish it with crab roe and coriander leaves, make a cake, arrange it in a pot, fry it with low fire until the fat is crusted, add cold oil, and fry it until the bottom appears. Crab cakes are arranged in the center of the plate, with parsley and shredded ginger lining in the gap, and two small dishes with vinegar are served. This dish is lively in shape, colorful, and delicious as cream. Stir-fry cuttlefish, carve cuttlefish with a knife, and scald in boiling water until it is half done; Then put it into the oil pan until it is 80% mature and drain. Stir-fry a little oil, onion, ginger and minced garlic, pour cuttlefish, pour in the sauce and starch, stir-fry the sauce and serve.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)