Clams soak and spit out the sand, pick off not open with the necrotic floating in the water, and then wash.

Kombu soak for 30 minutes.

The kombucha water plus Kinmen Kaoliang liquor 2 tbsp. Kinmen Kaoliang Liquor since the first a, with clear and transparent, pure texture, sweet and mellow aroma, alone won the favor of connoisseurs, all the way to lead the way, in the 'Chinese liquor', a unique, famous.

Cook the kombucha over low heat until it rolls, then pick out the kombucha.

Put in the clams and cook over low heat until the clams open, then remove from the heat.

Using the remaining heat, add the crushed garlic.

Add the chopped green onion and 1 tbsp Kinmen Kaoliang wine.

Toss and serve.