Prepare:

Crocodile meat: 450g

Ingredients: Tremella, Lycium barbarum, Jujube and Coriander.

Seasoning: 1 tbsp wine, salt, sugar, pepper, abalone juice, soy sauce, corn starch, peanut oil.

How to do it:

Preparation materials (crocodile meat to buy belly parts)

Pull the crocodile skin out.

Scald crocodile skin with boiling water.

Scrape a layer of film on the skin with a knife (I only steamed Jamlom skin and ate it, and kept the rest for soup).

Dice crocodile meat, marinate with seasoning 15 minutes, soak tremella thoroughly, wash Lycium barbarum, remove the core of jujube and shred, shred ginger and cut vegetables into small pieces.

Add tremella, shredded red dates and shredded ginger into the pickled crocodile meat.

Take a plate and set the pickled crocodile meat.

Put it in a steamer

Cover and steam over medium heat 15 minutes.

After the crocodile meat is steamed, add the parsley section.