Garlic clams

1

Prepare all the food and spices, garlic cut into garlic, two ginger cut ginger and one onion cut flowers。

2

Put more water in the pot, three gingers down, one onion, burn the clam, and then pick it up. The clams, if they're clean, can omit this step and jump directly to step 4。

3

The clams are washed with liquid water, and if leftover sand is washed。

4

Two large spoons of oil in the pot, burning onions of garlic。

5

One small spoon of sugar and one large spoon of wine。

6

The next two large spoons of fresh 12 grams of light-salt-grade compost sauce could be replaced with raw or neptunium oil without it。

7

Add an appropriate amount of water for the clams and boil them。

8

The tin paper is folded into a box, placed on the grill, poured into the clam and spread as far as possible。

9

Water the boiled juice, 180°C preheat on the oven (time of preheating is when the clams are made) for 10 minutes in the middle. If there's no clams without water, they'll roast to the shell。

10

The meat is juicy, the garlic is thick, the taste is beautiful

1. When selecting clams, it is best to pick the tongue outside the shell, and when the hand is touched, it shrinks back, which must be alive; if the tongue is outside the shell but cannot go back, it may be dead. 2. The ordinary standkeeper will keep the clam clean, but it does not rule out that there are individual residues of sand, so I will normally squirt it down, open it up and wash it with running water. 3. The type and quantity of spices should be adjusted to their own taste。