1, clam soup. Wash the flower clam with clear water after buying it, put it in a basin with clear water, then drop 2 drops of vegetable oil into the water and leave it in the shade for 3-4 hours; Take out the pot, add 2 bowls of tap water to the pot, add hot pot ingredients and ingredients, which are suitable for three people to drink, and pour the hot pot bottom material into the pot with water after unpacking; After the chafing dish bottom material is put into the pot, it is stirred with chopsticks to make the powder fully dissolve with water, and the quietly cultured flower clam is taken out of the water, washed several times with clear water, and drained; After the hot pot bottom material is boiled, gently put the clams in; Stir the clams in the pot back and forth with chopsticks to heat them evenly and add a small amount of vegetable oil. When the clams are basically wide open, turn off the fire, remove the floating foam, chop the coriander and sprinkle it into the pot.

2, spicy flower buds. Wash the clam without sand, soak it in water for an hour with a little salt and cooking oil, which will help spit out dirty things. Rinse the flowing water for several times, and control the water for later use. Heat a proper amount of oil in the pot, stir-fry onion, ginger, garlic, pepper, pepper, star anise and dried red pepper. Pour in the clams. Stir fry evenly. Seasoning with soy sauce, soy sauce and oyster sauce. Pour in a can of beer. Stir-fry for five or six minutes until all the clams open and turn off the heat. Appropriate amount of chicken essence, sprinkle with coriander segments. Turn over the dish evenly.

3. Steamed flower clams. Soak the clams in salt and sesame oil for more than 2 hours and put them in a pot until the shells are open. After boiling, they will boil a lot of dirty things and put them in a leaky basin while washing with water and shaking their hands! Shake the onion, ginger and garlic repeatedly until the sediment is washed clean. Cut the onion, ginger and garlic into fine pieces, drain the spare clams, put them on a plate, pour two tablespoons of soy sauce and sprinkle a spoonful of salt (note: it is sprinkled, it will be more uniform). Sprinkle all the onion, ginger and garlic powder in the pot, boil it in the pot, steam it for 10 to 15 minutes, then stew for 2 minutes, then open the lid and sprinkle a little chopped green onion.

4. Fried eggs with clam meat. Wash the clams, fry them in a dry pan until they open, and pick them out one after another until the last one. Wash it twice with running water, and dig out the clam meat and drain it for later use. Beat the eggs into a bowl and mix well. Chop the onion and ginger and set aside. Heat a pot with proper amount of vegetable oil, stir-fry minced onion and ginger, stir-fry the drained clam, add salt, add a little cooking wine and pepper, stir-fry evenly, and then pour in egg liquid to solidify.