The steamed dish that the teacher had eaten, joined the winter dish, the taste is quite special.
1 to 2 tablespoons of white beggar and salt soaked in water (the best time for a long time), brush clean.
Add a proper amount of water to the pot, boil the ginger, put the white shells, cook until the opening is quickly picked up, rinse again with water, and wash the sand.
Fans are soaked in water, cut into three sections, drained and spared.
Peel the loofah, wash and cut 2~3cm high.
Winter vegetables are soaked for 10~15 minutes (because it is too salty). Pick up the dry water.
Garlic and winter vegetables are simmered.
Put the oil in the pot and sauté the garlic and winter vegetables. Fill the small bowl and add the cooking wine, salt, and soy sauce.
The first layer is first laid out, the second layer is covered with loofah, and the third layer is covered with white shells.
Seasoning is evenly spread on the surface.
Add a proper amount of water to the pan, add it, cover the lid, and steam for about 5 minutes.