Recipe for Zao Geng

Add a few drops of sesame oil and a spoonful of salt to the clams to help them expel the sand.

Add ginger slices and cooking wine to a pot. Once the water boils, add the clams and cook until they open.

Remove the clam meat.

Add salt, light soy sauce, and minced ginger to the minced meat, mix well, and marinate for at least 30 minutes.

Soak dried shiitake mushrooms until softened, and soak sweet potato vermicelli until soft.

Add warm water to the rice flour to make a rice paste that is slightly thick, not too thin.

Chop all ingredients into small cubes. I arranged them in the order they were cooked. Minced meat, salted pork, carrots, taro, mustard green stems, shiitake mushrooms, fried shrimp, dried clams, vermicelli, mustard green leaves.

Heat oil in a pan, then stir-fry the minced meat and salted pork until fragrant. Set aside.

First, stir-fry ingredients like taro and carrots, which take longer to cook. Add a little salt when they're almost done, as they don't absorb flavor easily.

At this point, you can add a little cooking oil! Then add the fried mustard greens, shiitake mushrooms, and dried shrimp and continue stir-frying.

Add the glass noodles, stir the clam meat a couple of times, and don't overcook it or the noodles will burn!

Add the stir-fried meat. Season with salt, light soy sauce, and cooking wine.

Add drinking water and bring to a boil. Then cook until the ingredients are quite soft. At this point, taste and adjust the seasoning as needed.

Pour in the rice paste while stirring.

Finally, add mustard green leaves and cook for another minute or so before serving.

👌