Cooking Steps

1. 

   Step1:Prepare materials. Chop the onions and garlic.

2. 

   Step2:First deal with Qingkou. The shell will look like a small brownish yellow dot with a grass on it. It will be scraped off. Then grab the seaweed eaten by Qingkou. Pull it out with a lot of force. Finally, brush the surface clean. Rinse it.

3. 

   Step3:Melt 15g of butter in the pan. Low heat. Stir fry onion and garlic first, then pour in cream. The enamel on the inner surface of this cast iron pot is also very smooth and delicate. It should be no problem to cook.

4. 

   Step4:Add wine, millet, black pepper, and a little salt. 1g or so. Qingkou has a salty taste. Light taste without salt can also be. Boil.

5. 

   Step5:Lower the green mouth. And the chopped parsley leaves. Turn over to make the green mouth evenly stained with the sauce. Cover and simmer for 56 minutes, then put into basil. Cast iron pot is the best way to make this dish. It can keep the original flavor of the ingredients to the maximum extent.

6. 

   Step6:Turn on the fire. Stir up the smell of basil and turn off the fire. Add a little lemon juice according to your taste.

7. 

   Step7:It's ready to move. The smell of milk, wine, seafood is all over the room.

8. 

   Step8:Fat green mouth, strong milk flavor, tight meat wrapped with smooth sauce. The delicious degree is reflected in the speed of elimination. Two people dry a pot in 10 minutes...

9. 

   Step9:Thank you for watching.