Main Ingredients

Razor Clams

300g

Vermicelli

50g

Kimchee Mushroom

250g

Side Ingredients

Oil

Amount

Garlic

Moderate

Small Red Chili Pepper

Steps

1. Put the razor clams in salted water for a few hours, and let them spit out the mud and sand before cooking

2. Remove the roots of the enoki mushrooms and rinse them

3. Soften the vermicelli in water

4. Trim the vermicelli slightly and lay them on the bottom of the plate, then tear the mushrooms and lay them on top

5. Brush the shells of the razor clams and place them on top of the mushrooms

6. Steam the razor clams in a pot over high heat for 5 minutes after the water boils

7. Prepare the garlic and chili peppers for steaming the razor clams

8. Slice the chili peppers into small rings and chop the garlic

9. A lot of broth, just to the fans and mushrooms to add fresh flavor, do not pour

10. Drizzle with the appropriate amount of soy sauce

11. Hot frying pan, when the oil is hot, turn off the heat, the chili pepper and minced garlic into the

12. While hot, the oil along with the garlic and chili pepper poured onto the razor clams can be

Tips

1. It's best to buy razor clams and keep them in salt water for a couple of hours to get rid of the mud and sand before you cook them. I bought them in the morning, raised them all afternoon, and took some of them in the evening to make this dish. The rest are still being raised in the salt water and I will continue to cook something else tomorrow.

2. The broth precipitated from the razor clams is delicious in itself, so don't pour it away, it's just the thing to add fresh flavor to the enoki mushrooms and vermicelli