How to eat elephant trunk

Elephants, as very large animals, occupy a dominant position in nature. But despite this, there are still many people who harm elephants. Some people even eat certain parts of the elephant's body, but most people have never eaten elephants and don't know how to eat elephant trunk. Here I will give you a detailed introduction on how to eat elephant trunk.

1. This is a fresh and moving geoduck. Clean the shell of the geoduck and prepare it for processing.

2. Use a sharp knife to insert it between the clam shell and the bottom of the siphon, and cut the clam body apart along the clam shell.

4. Divide the whole geoduck into three parts, and use each part for different cooking methods. Boil a pot of water, turn off the heat after the water boils, and blanch the siphon and body of the clam in the boiling water for 15 seconds. Then put them in cold water to cool, and peel off the skin of the siphon. After peeling, use a brush or scouring pad to scrub the brown part at the front until it becomes white.

5. Peel off the siphon.

6. Cut into two halves and then cut into thin slices diagonally. Serve on a plate and eat with seafood soy sauce and mustard.

7. Cut the mussel body into slightly thick slices

8. Prepare the necessary ingredients. Shredded ginger, green onion segments, chopped green onion and ginger rice are placed in a small plate on the side to be used for making porridge.

9. Heat oil in a pan, add a small amount of minced garlic chili sauce and shredded ginger and stir-fry.

10. Add the clam meat and stir fry over high heat

11. Add butter, soy sauce and a small amount of salt and stir-fry quickly. Do not overcook this dish, otherwise the clam meat will become tough.

12. Add the scallion segments and stir-fry before serving.

13. Cut the clam belly in half, clean the dark green impurities inside, and cut into small cubes.

14. Before processing the geoduck, I cooked a pot of porridge in a clay pot. After more than half an hour, the porridge had become thick.

Add diced clam belly and minced ginger and simmer for another 10 minutes. Season with sesame oil, salt and white pepper before serving.

Note:

Don’t overcook or it will become old