Accessories: oil, salt, coriander, hot sauce, sugar, cooking wine, garlic.

How to fry Scapharca subcrenata at home

1. Scapharca subcrenata is washed with clear water and blanched with a little salt.

2. Blanch the water and put it on the plate for later use. You can pick out the dead mussels without opening your mouth.

3. Put the vegetable oil in the pot and boil the oil.

4. Add water for one minute and stir-fry the clams.

5. Add Chili sauce and cooking wine and stir-fry for two minutes. Add a little sugar to remove the fishy smell.

6. Add parsley and garlic slices and stir fry. Parsley can be served when it is broken.

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