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材料原料:蛏子辅料:姜末、葱花、洋葱粒、红椒、黄酒、雪汁(腌制雪菜的露汁)、鸡粉、盐、味精、香菜、姜片、精葱、清水做法1、把盐、味精、鸡粉、酒、雪汁放入盛有姜片和精葱的清水中,调匀,备用。2、把洗净的蛏子放入,浸渍3～5分钟,使其入味。3、把浸好的蛏子捞出,装盘入锅,放入铁板锅中(如在家中可用平底锅铺上锡纸代替),浇上汤汁,闷煮5～8分钟。4、煮至锅内汤汁稍干,轻轻翻转蛏子,使其均匀受热。5、洒上各种调料,姜末、葱花、洋葱粒、红椒等刷上适当的香油,闷盖片刻6、加上香菜,一道美味的宁波蛏子铁板烧就完成了。
Materials Ingredients: Prickly heat ingredients: ginger, green onion, onion granules, red pepper, rice wine, snow juice (pickled pickled juice), chicken powder, salt, MSG, coriander, ginger, Salt, monosodium glutamate, chicken powder, wine, snow juice into the water with ginger and green onion, mix thoroughly, spare. 2, the washed prickly heat into, dipping 3 to 5 minutes, make it tasty. 3, remove the prickly heat dumplings, loading into the pot, into the iron pan (such as pan at home can be replaced with tin foil), poured on the soup, cook for 5 to 8 minutes. 4, cook until the pot slightly dry soup, gently flip the prickly heat, it is evenly heated. 5, sprinkle with a variety of spices, ginger, chopped green onion, onion tablets, red pepper brush the appropriate sesame oil, stuffy cover a moment 6, with parsley, a delicious Ningbo Bangzi Teppanyaki to complete.