500g fresh clam.

5 slices of garlic

A small piece of ginger

Soy sauce 25 ml

25 ml oyster sauce

50 ml of rice wine

A spoonful of sugar (be sure to add it to make the meat more crisp and tender)

A spoonful of fish sauce (no need, I didn't add it)

Appropriate amount of cold boiled water

Preserving fresh clams by freezing method

Buy a fresh clam, put it in salt water for more than 2 hours and spit out all the mud and sand.

Wash the clams and drain.

Put into a fresh-keeping bag, tie the bag tightly, put into the freezer and freeze for more than 4 hours. Do n't move Don't move, don't move, say the important things three times!

Placing frozen clams in a fresh-keeping bowl with a sealed cover, and adding garlic and ginger which are cut into small grains; Put soy sauce, oyster sauce, yellow wine, granulated sugar and appropriate amount of cold boiled water into a bowl, and stir to melt the granulated sugar to make marinade (fish sauce was added in the original formula, so it was not added because fish sauce was not available in the supermarket here).

Pour the marinade into the clams, so that the marinade will not flow through the clams. If it is not enough, add a little cold water. Try the salty taste of the marinade. If it is too weak, add a little soy sauce. If it is too salty, add a little cold boiled water until it suits your taste. It is so capricious.

Cover the fresh-keeping bowl, seal it, and put it in the refrigerator for more than 0/2 hours. Refrigerate! Refrigerate! Refrigerate! Important things still have to be said three times! Also, it will be refrigerated! If you don't have a lot of marinade, it doesn't matter if the clams on it can't be marinated. /kloc-take it out after 0/hour, shake it a few times and put it back. Repeat for 3-4 times. 12 hours later, open the lid, wow, every clam has spoken, which is a bit magical.

Final result