Clams with Minced Meat and Vermicelli in Clay Pot
1.
When buying clams, you should ask the stall owner, choose the ones that have been raised, and then keep them in light salt water for 2 hours to let the clams spit clean sand.
2.
Soak the mung bean vermicelli in hot water and wash, prepare chopped pepper, sliced ginger and chopped green onion. Add 1 teaspoon of rice wine to the minced pork, and 1 tablespoon of light soy sauce. Stir until it is sticky. The minced pork will taste more tender after seasoning.
3.
Then rinse the clams with running water. When washing, keep stirring with your hands to wash more thoroughly
4.
Pour oil into the pot, add ginger slices under warm oil to explode the fragrance
5.
Pour the minced pork and stir-fry until the minced meat is scattered and discolored
6.
7.
Then pour in the fresh soy sauce and use chopsticks to evenly make the vermicelli stick to the sauce color
8.
Then add the clams with controlled water to the pot, add the chopped pepper, cover and cook for a while, and then add rice wine when you see the clams opening. After the clams are opened, add them to remove the fishy smell, and then cover and cook the clams all the openings. Turn off the heat and get out of the pot
9.
Sprinkle with chopped green onion and mix well after serving
Tips:
Do not add water during the cooking process, the clams will be watery, and the clams have a salty taste, so don’t add salt or other seasoning
