Cold Mixed Clams

Put the clams into water with salt and oil, soak them to let the clams expel sand, and you can change the water a few times in the middle to clean them thoroughly.

Put the clams into cold water, add ginger and cooking wine, bring to a boil, skim off the foam, and cook for 3-5 minutes (the clams need to be cooked to properly kill bacteria, but don't cook too long, as it will affect the taste).

Rinse the cooked clams in cold water (they will taste better with an icy texture).

Prepare the seasonings: minced garlic, small chili peppers, lemon, ginger pieces, and cilantro.

Prepare the sauce: Put the seasonings into a bowl, then add: soy sauce, oyster sauce, rice vinegar, an appropriate amount of purified water, and sugar, and stir evenly. (Since oyster sauce and soy sauce both have flavor, you may not need to add salt, but those who prefer strong flavors can also add a little.)

Put the clams into the prepared sauce.

After mixing evenly, cover it with a lid and place it in the refrigerator for 1 hour; the taste will be better.

Sour, spicy, fresh, and fragrant; smooth and tender, pleasantly crisp.

Cold and refreshing, sour and spicy, it stimulates the appetite and goes well with both rice and alcohol.

Finished product image.