Bao Xiang Clam

Ingredients: 150 grams of clams, a little coriander, 3 grams of salt, 1 gram of chicken essence, 1 bottle of Xiang Xiang brine, 1 spice bag (star anise, cinnamon, fennel , kaempferol, cardamom, etc.).

Method: Blanch the clams in a pot of water to open the clam shells, then quickly rinse them in clean water. Heat the pot, add water, put in the spice bag, take out the spice bag after boiling; add the fragrant glutinous rice bran and spice bag water to another pot, simmer over low heat to bring out the fragrance, add salt and chicken essence, and let cool; at this time Add the blanched clams, soak for about 2 hours, take them out and sprinkle with coriander.

Boiled red clams

Ingredients: 150 grams of red clams, a little each of the three shredded ingredients (shredded green onions, ginger, and red peppers) and coriander, and 20 grams of soy sauce.

Method: Wash the red clams in water. Put the red clams into boiling water and blanch until mature, take them out, serve with soy sauce, sprinkle with three shredded ingredients and coriander and serve.

Crispy clams

Ingredients: 10 clams, a little crispy paste, 1.5 grams of salt, 1 gram of chicken essence, appropriate amounts of minced coriander and salad oil.

Method: Marinate the clam meat with salt and chicken essence; sprinkle the chopped coriander into the crispy paste. Put oil in the pot and heat it until it is 50% hot. Add the crispy clam meat and fry until golden brown.