1. Pour the clams into clean water, add salt, soak for 1-2 hours, and let the clams spit sand.
2. Soak the vermicelli, kohlrabi and winter vegetables slightly, cut all the ingredients, drain and set aside.
3. Add oil and sauté ginger, garlic, kohlrabi, and winter vegetables until fragrant.
4. Put the clams in, sauté the fragrant wine, and let a little water drop.
5. Cook until the clams open, about 4 minutes, add vermicelli and cook for 1 minute, serve.
Tips:Clams that do not open usually have a lot of sand inside. Because the taste of rutabaga and winter vegetables is too salty, I didn't put salt in it. You can decide for yourself.
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