1. Cut the prepared pickles into thin strips for later use, and shred the small peppers. At the same time, the onion is shredded, the shallot is cut into inches, and the carrot is shredded. Of course, friends who can't use a knife can use a brush to wipe it.

2. Wash the clam, cook it with 80-degree micro-bubble water and a little salt, and take it out.

3. Add flour, eggs and water to make a thin batter. Add shredded onion, shredded pepper and shredded kimchi, add chicken essence and a little oil to make a paste.

4. Put a little oil in the electric baking pan, spread a layer of paste into a small cake with a spoon, put the clams on it, cover it, and put the chives on it when it is almost cooked. The remaining kimchi strips are fragrant and delicious.