Steamed cabbage and clams

1

Wash the clams, cut the cabbage and ingredients, cut the cabbage into strips, cut the thick areas thin for easy ripening, and chop the shallots, ginger and garlic into pieces, not too thin.

2

Heat the pan, add oil, stir-fry the garlic and minced ginger until fragrant. After the aroma is developed, pour the clams and cabbage into the pan, add wine, cover the lid and simmer for about 5 minutes.

3

Then add soy sauce, stir fry for a few times, sprinkle with the shallot, and you can put into the plate and leave the pot.

Soy sauce can be added more or less according to your personal taste. If you eat it immediately after you finish it, you can add soy sauce according to the usual amount. If you eat it later, it should be a little less than the usual amount, because the shell of the clams will also slightly make the dish salty. This is a relatively simple and light dish. Cabbage absorbs the umami flavor of clams and is the main feature of this dish. Cabbage clears away heat and detoxifies easily, and clams help water to reduce swelling, moisten the five internal organs and stop thirst. They are all nutritional holy products.