1. Brush the 8-inch baking pan with a thin layer of oil, and use 5 lettuce leaves as a base. If it is too big, tear it apart in the middle, try not to go beyond the edge of the disc. The leaves sticking out of the baking tray will dry.
2. Enoki mushrooms are cut in half. The root is placed underneath, and the mushroom head is placed on the top.
3. Take suitable clams, lie down and lay them flat in the baking dish. The gap is slightly larger. Turn the oven on for two hundred degrees, and roast until the clams open. The temperature of each oven is different. Observe carefully and take it out as long as it breaks open. If it is not too troublesome, you can remove half of the shell, which will lay out a little more. After removing the shell, pour the juice directly on it, so that it will be more tender when roasted.
4. Chopped ginger, minced garlic, garlic leaves, and diced red pepper. There is also a spoonful of garlic chili sauce.
5. Add a spoonful of light soy sauce, two spoons of cooking wine, and a little sugar. It's a bit thick, don't worry.
6. Pour the roasted juice from the dish into the sauce bowl, and then carefully pour it on top of each clam.
7. Now turn the oven on to 200 degrees. Return to the oven and bake for another two to three minutes.
Tips:Pay attention to observation after entering the oven, don't forget, the dried clams will be roasted for a long time.
