Clams moderate amount of longkou vermicelli moderate amount of enoki mushrooms moderate amount

Garlic 6 cloves Ginger 1 piece

Small red peppers 3 pcs Cilantro pinch

Small green onions moderate amount

Oyster sauce, soya sauce, cooking wine moderate amount

Fish sauce, sesame oil, vinegar, a pinch of sugar

1

Prepare all the ingredients well.

Soak the clams in appropriate amount of water with salt for more than two hours so that it can fully spit out the sand.

The vermicelli can be softened with water in advance, so that it will be easy to cook later

The enoki mushrooms should be cut off the roots and then washed and set aside.

2:

Small green onions and garlic cloves need to be minced, prepare ginger shredded, millet peppers cut into rings, chopped cilantro, standby.

3

Find a cut of tin foil, preferably into a bowl, so that you can simply press out a bowl shape to

5

Put the bowl shape of the tin foil into the pot

Then in order in the tin foil into the clams, in come a little soy sauce, a little cooking wine to fishy, a little vinegar, a little fish sauce and sugar garlic, a little ginger, pepper rings and small onions, and then oyster sauce, seasoning

6

The following add the right amount of water, bring the water to a boil

7

The clams openings into the enoki mushrooms and vermicelli, a little turn.

The periphery of the tinfoil gathered to the center to wrap the ingredients, low-fire simmering for about 7 minutes

8

After the time is enough to open the tin foil, sprinkled with some millet pepper rings, green onions, and then drizzled with a little sesame oil

9Lastly, you can come to the garnish of some cilantro