The method of clam meat is as follows: cold clam meat: material: 500g of clam tip and 0/00g of shallot/kloc. Seasoning salt 1 2 tsp, monosodium glutamate12 tsp, a little pepper, a little balsamic vinegar, a little garlic paste, and scallion oil1tsp. Step: 1. Rinse the tips of clams with clear water, blanch them with boiling water, and take them out for a shower. 2. Wash the shallots with appropriate amount of water, cut them into sections, and mix well with clams, refined salt, monosodium glutamate, pepper, balsamic vinegar, garlic paste, onion oil and other seasonings. Serve. Stir-fried clam meat: Ingredients: 350g clam meat, 200g leek, half a package of pickled mustard tuber, appropriate amount of ginger, 2 garlic, salt, oil and soy sauce. Step: 1. Wash clam meat with clear water for six or seven times, wash away sediment and drain water; Wash leeks and cut into small pieces; Wash the mustard tuber seasoning and cut it into small pieces. 2. Heat the pot and dry the water in the clam meat. 3. Heat the oil pan, add garlic, add leek and appropriate amount of salt, and fry the leek until it is 80% mature. 4. Heat the oil pan, saute garlic, saute ginger and mustard tuber, then add clam meat, add a little salt and appropriate amount of soy sauce. When the clams are almost cooked, pour the leeks into the pot and stir fry together for about one minute, then serve.