1. Prepare materials.
2. Boil the spit clams in a boiling pot. Take the clam meat and set aside.
3. The loofah is cleaned and peeled, and cut into strips for later use.
4. Mince garlic and set aside.
5. Put an appropriate amount of oil in the wok, boil it to 70% hot, and pour it on the minced garlic for later use.
6. Leave a proper amount of base oil in the wok, add the loofah and stir fry (let the loofah out of water)
7. Put the fried loofah into a large bowl, add appropriate amount of salt, concentrated chicken juice, oily garlic, and stir well.
8. Put the tuned loofah neatly into the plate, and put the clam meat into the stir evenly.
9. Place the well-mixed clam meat on the loofah.
10. Put it in a steamer and steam for 5 minutes.
11. Chop the coriander and red pepper.
12. Take out the steamed loofah, add coriander, red pepper, and top with steamed fish soy sauce.
Tips:1. The fresh clams that have just been bought should be soaked in light salt water for 8 hours, and then make them after spitting out the sand.
2. The clams are rich in umami flavor. Do not add MSG or add more salt when cooking to avoid loss of umami flavor.
