Ingredients
Clam meat ( 1050g ) | Old ginger ( 10 grams ) |
Garlic ( Three cloves ) | Pickled cabbage ( 100g ) |
Salt ( appropriate amount ) | Yellow wine (appropriate amount) |
Scallions ( One ) |
How to cook clams with pickled vegetables
1.Clean out the lungs, intestines and lobes of the river mussel, knock the mussel meat loose, scrub it with salt and wash it clean
2.Prepare pickled cabbage, ginger, garlic and shallots to tie into knots
3. Slice ginger and garlic, chop pickled cabbage into fine pieces
4.Put water in the pot, add two slices of ginger, add rice wine, cook for 5 minutes,
5.Wash and drain
6. Heat the oil in the pot and add the ginger and garlic slices Stir-fry
7. Pour in the river mussels and stir-fry, add water and green onions.
8. Bring to a boil, add wine and simmer for 140 minutes
9.Take out the ginger and green onion
10.Use chopsticks to insert the mussels into the oven
11.Put oil into the pot and heat it up, pour in the pickled cabbage and stir-fry
12.Pour in the clams
13. Add salt and cook for three minutes.Take out of the pot
14.Finished Picture
Tips
1.Generally river clams* will help clean it up , but you have to clean it up and wash it when you get home
2.No need to add MSG or chicken essence, as it will affect the original flavor of the mussels
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