How to cook dry pot mussels

Cooking is a science and of course a skill. Only with a good method can we make delicious dishes. Today I will introduce to you a method of making dry pot clams that is both delicious and pleasing to the eyes!

1. Rinse two pounds of clams repeatedly to remove dirt attached to the shells and the hemp ropes connecting the meat inside. Don't leave any loose threads. Soak in salt water and rinse repeatedly.

2. Mash the ginger, add vinegar and light soy sauce and mix well. If you like spicy food, you can add a chili pepper.

3. After the wok is heated, put the drained clams directly into the wok and simmer over high heat.

4. Because the clams contain water inside, there is no need to add water. During the cooking process, you can turn the spoon over to ensure that the clams are heated evenly. When all the clams are open, they can be removed from the pan and served on a plate.

5. You can eat it with or without dipping sauce, it tastes more delicious.

I don’t know if the method of dry-pot clams that I shared today suits your taste. If you like it, try it right away according to the method. Your cooking skills will definitely improve.