Tools/ingredients: appropriate amount of flower shell, 1 tuo vermicelli, 1 small handful of Flammulina velutipes, 4/ 1 root onion, 1 small handful of coriander, 3 slices of ginger, 5-6 cloves of garlic, 2 Thai peppers, 3 tablespoons of soy sauce,/kloc-0.

1, put a little oil and a little salt in cold water and mix well. Add clams to soak and spit sand, and change water several times in the middle to make clams spit mud cleaner.

2. Soak the vermicelli in cold water for more than 2 hours.

3, Flammulina velutipes cut roots and washed.

4. Shred onion, parsley, sliced ginger, chopped garlic and Thai pepper.

5. Bowl juice: 3 tbsp soy sauce, steamed fish soy sauce 1 tbsp, soy sauce 1 tbsp, cooking wine 1 tbsp, bean paste 1 tbsp, half a tbsp sugar, oil 1 tbsp, and mix well.

6, hot oil in the pot, half cut garlic, pour into the pot, stir fry until golden brown, pour into the bowl and mix well with the other half raw garlic.

7. Spread tin foil on the cast iron pot and press out the shape of the bowl.

8. Add 2/ 1 onion padding, Flammulina velutipes, vermicelli and flower shell, sprinkle with minced garlic, Jiang Mo, Thai pepper and chopped green onion in turn, pour in a bowl of juice, and then pour in about half a bowl of water, so that there is not much water at the bottom of the ingredients.

9. Cover the clams with tin foil, put the pot on the stove cover, and heat for about 8 minutes on medium heat.

10, open the tin foil, put in the coriander section, seal it again, turn off the heat and stew for two minutes.

1 1. Stir while eating. The Flammulina velutipes and vermicelli below are also delicious.