Essential Techniques for the Welfare of the People, Volume 9

Roasted Eel and Hard Clams

Roasted Eel

The method is similar to roasting blood clams original: 蚶 (han). These are ark clams, known for their reddish liquid.. Drain the juices and remove half of the shells. Place three portions of meat together in one shell. Use the "Mo" seasoning rub A savory spice rub associated with northern styles of cooking. just as you would for blood clams, but keep the eel separate. Serve with vinegar on the side.

Roasted Hard Clams

Roast these as you would blood clams. Drain the juices and remove half of the shells. Clean out the grit and waste original: 屎 (shi). This refers to the intestinal tract or "mud" found in the clam.. Consolidate three portions of meat into a single shell. Add minced ginger and tangerine peel, then roast again until the meat is thoroughly warmed. Serve the shells facing upward and provide vinegar to accompany them. Do not overcook the clams, or the meat will become tough and rubbery.

Roasted Fish

Using small white-finned fish is best. Use them whole, and prepare them carefully with the scales still on. If small fish are not available, use large fish cut into square-inch pieces. Finely mince ginger, tangerine peel, Sichuan pepper, green onions, coriander, small garlic, perilla, and leeks. Mix these with roasted salt, fermented black soybeans douchi original: 鹽豉. A staple of the Chinese pantry made by fermenting salted soybeans., and vinegar. Use this mixture to coat...