Ingredients: soy sauce, garlic, green pepper, red pepper, monosodium glutamate, salt. Practice: first add garlic, green pepper, red pepper, monosodium glutamate and salt as ingredients, and then dig out the clam meat completely. Before wearing, you can choose the whole piece or split a piece of clam meat in two according to your personal preference. Soak the clam meat in the ingredients for half an hour. At this time, you can prepare fire, charcoal fire and gas, but in order to ensure the fragrance of clam, it is recommended to barbecue with charcoal fire. Then you can bake it, put the mussel meat on it, brush it with soy sauce, and turn it over a few times when baking.

Taste: The baked clams taste completely different. I believe many gourmets are already swallowing unwillingly while waiting. The edge of the grilled clam skirt is brown, with a little white and bloodshot in the middle, and there are green peppers and red peppers, which is a visual enjoyment. Roasted clams must be eaten while they are hot. Blow hot air and take a small bite, and the crisp skirt will give off a fragrance. The whole bite will be thick and juicy, and it will be tough. The more you chew, the more fragrant it is.

Efficacy: "Pharmacopoeia" also records a kind of efficacy of Meretrix meretrix, "resolving phlegm and removing blood stasis, softening hard mass, inhibiting acid and relieving pain. Used for intractable phlegm accumulation, which is sticky and difficult to heal. Medicine should be calcined. " Roasted clam meat can play a similar role as long as it is roasted by charcoal fire.

Note: Clam meat was soaked in garlic and barbecued on charcoal fire, and then sterilized twice. There is basically no health hazard, but it should be noted that the hygiene of charcoal fire should not be another health hazard.