Simple and delicious method for making fresh shellfish

Ingredients: 250g fresh shellfish, 50g green pepper, one egg white, 5g ginger10g salt, 5g monosodium glutamate, 5g white pepper, 5g wet starch15g cooking wine10g peanut oil.

Method: Tear off the white umbilical cord of fresh shellfish, put it in a bowl, add egg white, cooking wine, salt and wet starch, grab the size, break the big green pepper, slice it to remove the white tendons, cut it into rhombic pieces, and cut ginger into granules.

Put salt, cooking wine, monosodium glutamate, wet starch and clear soup into a bowl and stir them into a paste.

Heat the wok on the fire, add more oil when the oil is lubricated, pour in fresh shellfish when the oil is heated to 50%, stir fry with a spoon, remove and drain.

Add a little oil to the original wok, stir-fry the ginger rice and green pepper a few times, pour in the sauce, stir-fry the fresh shellfish until the juice is thick, and pour in the oil to serve.