Garlic Vermicelli Prawns and Clam Pot Exclusive

Fresh clams with a little clean water and salt. A little bit of rapeseed oil, soak for an hour to remove sand.

Soak the vermicelli in warm water for 15 minutes.

Remove the heads and devein the fresh prawns. Clean the soaked clams thoroughly.

Add the rapeseed oil to the beaten garlic sauce, add a little salt, and stir-fry over low heat. If you are worried about the hassle, you can also just buy a bag of garlic seasoning.

Lay a layer of baby bok choy leaves at the bottom of the clay pot, then add the soaked vermicelli on top.

Add the clams and prawns, then drizzle with garlic sauce.

Make a bowl of regular sauce. Use water, light soy sauce, a little oyster sauce, and a bit of sugar. Pour it over and then add some Huadiao wine, it smells really good. Add chopped green onions and small chili peppers.

When the fire is high, you can smell the aroma coming out. Once the water boils, turn to medium-low heat and simmer for 5 minutes. When the clams close their shells, the dish is ready. You can sprinkle in some chive leaves before serving, or you can skip it. Just mix evenly and serve.