Clams, fans Accessories garlic, onions, edamame, ginger.

1. Prepare the materials, garlic, edamame, onion chopped and mixed

2. fans soaked and spread on the bottom of the plate

3. clams soaked in salt water in advance, spit out all the mud and sand and then boiling water hot openings (as soon as the openings are fished out, oh), and then cleaned with water to clean the inside of the dirt

4. break open the shells of the clams, put on the garlic, lay on the fans, sprinkle with julienned ginger, Oil, salt, soy sauce and a little water, put the pot in the water to steam for about 10 minutes, and finally sprinkled with green onion ends.

. The clams soak in warm water to spit out sand, wash

2. fans softened in cool water

4. pot into the clams, pour warm water over the clams, put two spoons of cooking wine, two spoons of soy sauce, moderate salt

5. pot into the softened fans, cook on low heat for a while, wait until the clams open their mouths, the fans cooked can be turned off the fire

6. Finally put the cilantro and 1 drop of sesame oil, complete!

1. Soak the vermicelli in cold water.

2. Maki cabbage cut into pieces, carrots shredded.

3. Put the clams in water sprinkled with salt and soak for more than 2 hours. Heat a wok with sesame oil, add the clams and stir-fry, then add the chopped ginger, green onion, garlic, makiwabi and carrots.

4. Add the vermicelli at the top and add 1 tablespoon of white wine.

5. Cover the lid, use the steam to change the vermicelli into transparent, add some salt and chili pepper, stir fry evenly and remove from the pot.