1. Wash the live rhubarb clams. If you have time, just soak in the water and spit sand. It’s okay if you don’t have time to spit sand.
2. Pour cold water into the pot, boil for two or three minutes
3. The clam shells are open and the meat is still very tender.
4. While cooking the clams, wash the spinach, blanch, squeeze out the water, and cut into sections for later use
5. Shred the fungus
6. Pour out the cooked clams and let them cool immediately, peel the clams out of their shells, turn them over and rinse them in the original soup. Because the inner layer is easy to hide the fine sand, if you wash it like this, you may get teeth stains when you eat it. Rinse with the original soup without losing the umami taste
7. Put the clam meat, spinach and fungus into the mixing bowl, add a little salt, chicken powder, sugar, and vinegar, mix well
8. Sprinkle some roasted peanuts and carrots, add some red oil, add sesame seeds and serve
Tips:1. If you don't like to eat roasted peanuts and sesame seeds, you can leave them alone.
2. Add sugar to remove fishy and improve freshness.
3. It does not matter if you don't put red oil. You can add a little mustard sauce. The taste of vinegar is very compatible with spinach and clams.
