1. Clam spit out the mud and sand, wash and set aside;
2. Wash the fresh kelp, remove the leaves and stems of the coriander and chop it for later use;
3. Add appropriate amount of water and kelp to the pot and cook slowly;
4. When it is boiled, remove the kelp and do not use it;
5. After the water boils, turn on a high fire and add the clams;
6. Stir a few times to heat the clams evenly;
7. When the water boils again, the clams begin to open their mouths;
8. When the clams in the pot are almost all open, turn off the heat immediately, sprinkle with chopped coriander, and start the pot.
Tips:1. Kelp is only for freshness, you can use it if you don't like it;
2. No other seasonings are needed. The clams have a salty taste, but don't put too much water in them, just after the clams;
3. No cooking skills are required, just a little-the clams are fresh enough, hold the heat, and cook until the mouth opens.
By the way, I have a complaint: Now that the logistics are developed, even in the inland areas, you can buy fresh clams with their necks spitting out, but I have never made the taste of the seaside. I don't understand why businesses can keep "live" but cannot keep "fresh". The inland "fresh" seafood tastes not as good as the "chilled" seafood. Can anyone tell me why!
4. Finally, go to Qingdao to eat clams. Don't pronounce "gě li" in Mandarin, but "gá la".
