1. Wash the skin of the loofah and cut into pieces with a hob
2. Soak the clams in salt water about 30 minutes in advance, spit out impurities
3. Peel and shave the dried shallots, wash and chop finely
4. Rinse the clams once or twice, pick up and drain the water
5. Put a little oil in a pan to heat up, put down the shallots and sauté
6. Pour down the loofah and stir-fry in a non-stick pan with your hands, or use a spatula to stir-fry for a while
7. Add clams
8. Pour in fish sauce
9. Add a little water
10. Cover the pot and simmer for about 1 minute. Let the clams burst open naturally in the pot, and the fresh juice will flow into the loofah
11. Finally add chicken powder and pepper, stir fry evenly
Tips:After buying the clams, soak them in salt water for about 30 minutes. Try to let the clams spit out the sand and impurities. The clam juice is sweet and delicious. Try not to blanch it before cooking. The cooking time of the whole dish does not need to be too long. If it takes too long, the meat quality of the clams will become old and affect the taste.
