1. Clean all materials and set aside
2. Finely chop garlic and parsley and set aside
3. Add salt, one tablespoon of light soy sauce, one tablespoon of sesame oil, two tablespoons of vinegar, appropriate amount of pepper, chicken essence, and a little sugar. After mixing well and marinating for 5-10 minutes, add a small bowl of cold water to ensure enough juice (note that you must taste the taste after diluting, it is slightly saltier than normal)
4. Add a proper amount of cold water to the pot, add two slices of ginger, and bring the water to a boil
5. Add snow clams to the hot water
6. Turn off the heat immediately after entering the pot for about 10 seconds! At this time, most of the snow clams are not opened, so that the freshness of the snow clams can be kept.
7. The snow clams are opened one by one after the pan, and half of the meat and shells are reserved, and spread on the basin
8. Pour the marinated seasoning into the snow clams, which can be eaten.
Tips:The time for simmering the snow clams in hot water should be controlled within 10 seconds, and remember not to wait for them to fully open, because the meat will be older and the taste will be much worse.
