The waist is also called gélí [same as the isolated pronunciation]. In the dialect of the Shandong Peninsula, the 蛤蜊 is called gá là or gǎ la (嘎啦), Yantai Laizhou dialect gé la, Yantai downtown is called 蛤, Laiyang Dialect gě lou, Liaoning Anshan dialect is called gě lou, Dalian people call it scorpion, Qinhuangdao, Tangshan dialect called gě le, Shijiazhuang rural called Hailapo (shell), Heilongjiang, Jilin (Northeast) generation Called Haishu, 嘎啦.
When buying a waist, let the seller decorate the sea and raise it for a few hours, in order to let it spit out some dirt. Wash and drain.
Pour into the waist and boil in boiling water and cook until the shell is open.
In the flowing water, remove the lumbosacral viscera, wash it, and drain the water.
Red pepper, garlic, cut well.
Shallots, washed, cut into sections.
Bean drum, washed and peeled.
Heat the pan and pour the oil into the chopped garlic and red pepper.
Then add the cleaned lumps and bean drums, stir fry for 2 minutes, and finally add the onion, pour a small amount of soy sauce, add a small amount of salt, sprinkle some boiling water, cover the lid for 1-2 minutes, turn off the fire.