Clam stewed with silver silk

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1. Clean the shell of the clam, soak in clear water with a little sea salt for 2 hours to spit out the sand for later use

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2. Peel and shred white radish, cut green onion, and shred ginger for later use

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3. Sit in the pot and boil water, add the clams to the erguotou ginger slices, and cook until the clams open and fish out

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4. Rinse clams three times with clear water to rinse off the residual sand in the shell

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5. Heat oil in pan, add shredded ginger and chopped pepper, and saute until fragrant

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6. Add shredded white radish and stir fry for 2 minutes over high heat

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7. Add clear water, bring to a boil over high heat, and cook for 3 minutes

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8. Add clams and sea salt, bring to a boil, turn to medium heat, cook for 3 minutes, and remove from the pan

Luo Li Basu:
1. Clam and white radish soup is very delicious. You only need sea salt to enhance the flavor, shredded ginger is fishy, and chopped peppers to add color. You don't even need stock, just clear water.
2. The opening time of clams after passing through the water varies. Be sure to fish out the clams that are opened first in time to avoid overcooking and don't be lazy.
3. After the clams spit sand, there will still be a little sand left in the shell. Some of it can be removed by passing water, but it still needs to be rinsed with clear water to remove the remaining sand to avoid damaging the taste.
4. The shredded white radish must be stir-fried in an oil pan until water breaks out, which can remove the spicy taste
5. Make clams soup for 3 minutes. The meat will become stale after boiling for a long time, which will not improve the flavor of the soup much.
6. You may ask Xinlan why the soup doesn't use pepper powder to become fishy, and quietly tell you that white radish is the nemesis of all fishy smells, that's all.