Pickles

1

Fresh clams are washed and immersed in water with salt and oil for two hours, making the clams vomit sand

2

To wash the clams after the vomiting of sand and to remove the clams that are dead or whose shells are broken from their use (can cook soup)

3

after adding 20 g vodka and a small amount of water for another 10 minutes, the liquid is poured out and frozen in the freezer room of the refrigerator for 4-6 hours

4

(a) garlic, ginger, pepper shredding and pouring into frozen clams with 10 g of wine and 100 g of sauce

5

(b) Into cold and white (or pure water) so that there are no clams and taste if salt is not enough to add a proper amount of fish

6

(b) Be evenly mixed with clean, oil-free and water-free chopsticks and placed in freezers for at least 12 hours

7

It's good that the clams are slightly open。

The ratio of clams and soy sauce is 10:1. 2. A high level of alcohol is recommended for the immersion of clams, as it is eventually to fall, so there is no need to worry about alcohol levels. It's important to use a living clam, so if it stinks, it should be carefully picked; if it's broken, it's not dead, but it's better to be careful; if it's dead and it's broken, it's ready to eat. 4. A pickle of clams can be used without a high level of wine, but without the use of wine, it destroys the taste of beauty. The clams themselves taste sweet, so they are not sugary and cannot be salted with chickens and perfumes, which can cause the finished product to suffer and, if you like, a little bit of them. 6. The ratio of garlic, ginger and peppers can be adjusted on its own. The salting is actually a ripe process, so the end product has the best and the best taste between the ripe and the perfect. This method of production is only for fresh clams, it must be fresh, it must be fresh, it must be fresh! If you're not comfortable with a friend, look forward to the next one. I've done a boiled one, probably tomorrow, but it's really better to cook a cryogenic method than a boiled one