Ingredients

Main ingredients: 6 large clams, 1 loofah;

Accessories: appropriate amount of oil, appropriate amount of salt, 1 tablespoon of fish sauce, a little pepper , a little chicken powder, 2 dried onions

Clam braised loofah

1

Peel and wash the loofah, and cut into hob pieces.

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2

Soak the clams in salt water for about 30 minutes and spit out the impurities.

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3

Peel and remove the beard from the dried onions, wash and chop them into small pieces.

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4

Rinse the clams once or twice, pick up and drain the water.

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5

Heat a little oil in a pan, put in the onions and sauté until fragrant.

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6

Pour down the loofah, pick up the non-stick pan and stir-fry with your hands, or use a spatula to stir-fry for a while.

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7

Add clams.

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8

Pour in the fish sauce.

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9

Add a little water.

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10

Cover the pot and simmer for about 1 minute. Let the clams pop open their shells naturally in the pot, and the fresh juice flows into the loofah.

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11

Finally, add chicken powder and pepper and stir-fry evenly.

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Tips

After buying the clams, soak them in salt water for about 30 minutes, so that the clams can spit out the sediment and impurities as much as possible. The juice of clams is sweet and delicious, so try not to blanch them before cooking. The entire dish does not need to be cooked for too long, as the meat of the clams will become stale and affect the taste if the cooking time is too long.