Main ingredient

Razor clam 500g

Vermicelli 200g

Seasoning

Salt

Moderate

Soy sauce

Moderate

Vinegar

Moderate

Chicken essence

Moderate

Ginger

50g

Garlic

30g

Moderate

Seasoning

Ginger

50g

Garlic

30g

Red Bell Pepper

50g

Mixing Oil

Moderate

1. Raise razor clams for an hour in water to get them to spit out the sediment. Then soak them in salt and vinegar

2. Soak the vermicelli in water.

3. Remove the sand sacs and mucous membranes inside the razor clams and wash them and put them aside.

4. Cut the ginger into strips.

5. Mince the garlic and cut circles of green and red chili.

6. Puff the vermicelli on the bottom of the container (I used the same gong that I used to steam the cold skin).

7. Lay the cleaned razor clams flat on top of the vermicelli.

8. Sprinkle the top of the razor clams with soy sauce, salt, oil, chicken essence and water. (Adding water is to prevent the fans from drying out too much.) Then lay the ginger, garlic, green chili and red chili pepper rings on top of the razor clams.

9. Boil water on the pot to steam for five minutes on it.