Steamed clams in the late-night canteen ~
Material
| Gold does not change | One tree |
| Anjia butter | 7g |
| clams | 1 kg |
| ginger | 2 tablets |
| shallot | A handful |
| garlic | 2 pcs |
| Red Star Erguotou | The right amount |
| soy sauce | The right amount |
The cleaned clams are cooked in boiling water until fully opened, and the mud and sand inside the shell are rinsed and rinsed.
Slice the ginger and garlic, remove the leaves and tender core, and chop the spring onions.
Heat the pot and put olive oil, then add ginger and garlic until fragrant, then put the clams, cover the pot and cook for a while. Because there is no cast iron pot, just use a pan to make it ~ When the water is almost dry, put the gold into it, and then put the second pot head, I directly measured the three caps with the bottle cap and put it in ~
Cover the lid and simmer until the juice is dry. Mix the soy sauce, salt and water evenly and pour into the pot. Put a piece of butter. After the butter melts, stir fry evenly.
Together with garlic cold spinach ~
