Canadian elephant clam -- Zanthoxylum bungeanum(jia na da xiang ba bang hua jiao xiang ba bang )

Canadian elephant clam -- Zanthoxylum bungeanum

Introduction:

"Characteristics of Canadian elephant clam dishes: the main ingredients taste tender and refreshing, the fragrance is palatable, and the decoration is simple and bright"

Production steps:

Step 1: shell the mussel, peel and wash it, then change the blade into thin slice.

Step 2: Boil the water to 65 degrees in the pan, pull out the mussel and put it into the water, quickly take it out and put it into the ice water for standby.

Step 3: pepper with olive oil refining pepper oil.

Step 4: cut the color pepper into long strips, add salt and pepper oil, mix well, and bottom.

Step 5: take out the elephant clam from the ice water, put a small amount of Japanese soy sauce, pour into the hot pepper oil, mix well and put it on a plate, then decorate it with fresh pepper.

Materials required:

Canadian elephant clam: moderate amount

Color pepper: right amount

Fresh Zanthoxylum: right amount

Note: it is provided by Zhang Chaohui, deputy manager and executive chef of nanxincang, Dadong Roast Duck restaurant, Beijing, China

Production difficulty: Advanced

Technology: stir fry

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Jia Na Da Xiang Ba Bang Hua Jiao Xiang Ba Bang