Bubbei's method

Need ingredients

white cowrie

4 pounds

garlic

1 piece

bird's eye chili

5 items

White cut chicken with Ginger and Scallion

80g

salt

5g

oil

20ml

Welsh onion

half

Method steps

1. Pour the white scallops into a basin.

2. Rinse thoroughly with water.

3. Pour the white scallops into the steaming lid.

4. Peel the garlic and chop it into small pieces, and chop the scallions into small pieces.

5. Put in a bowl and pour in White cut chicken, ginger and onion seasoning, salt.

7. Cut the chili into small pieces and put them in a bowl. Add oil and mix well.

8. Place the white shells neatly with their openings facing upwards. Spread the mixed seasonings evenly on top of the white scallops.

9. Put it into the steamer and cover it with a lid.

11. Steam over high heat until all the white scallops are open for consumption.

Tips

Eating only Bubbei does not require adding water. If you want to scald vegetables or powder, you need to add a bowl of broth or water. During the steaming process, water will naturally come out, so do not add too much water. The saltiness increases or decreases according to the amount of food I cook. The White cut chicken ginger and onion seasoning I use has a salty taste, so I only add a little salt.

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