1. After the Dandong rhubarb clams are washed, boil in a pot, turn off the heat after opening the mouth
2. After letting the clams warm, pour out the clam soup, don’t pour all of it, just take a large part, because you’re afraid of sand at the bottom of the pot
3. After the clam soup is poured out and settle for 30 minutes, turn the clam meat one by one to clear it
4. Put the cleaned clam meat on the plate, then add the chopped chili, chopped coriander, chopped chives, salt, sesame oil, and a little soy sauce, mix well
