Exclusive Cuttlefish Stewed with River Clams

Soak the cuttlefish and rice beans in warm water the night before.

Slice the cleaned and soaked cuttlefish, rinse and drain the lima beans, and slice the ginger.

Scrub the river clams with salt three times, using two tablespoons of salt each time. After rubbing with salt, rinse with water three times, drain, rub with salt again, and rinse with water again. Repeat this process three times until there is no mucus left. During the washing process, remove the black parts.

Heat the pan and add canola oil, then stir-fry with ginger to flavor the pan.

Add the river clams and stir-fry.

When the water has evaporated, pour in a bottle cap of Erguotou.

Immediately cover with the lid and cook for about fifteen seconds.

Open the pot lid and let the alcohol evaporation carry away the fishy smell.

Continue stir-frying until the water is gone; you must stir-fry until it's dry to avoid any fishy smell.

Pour a large bowl of water. Using an electric pressure cooker doesn't use much water, but if using a clay pot, add enough water all at once.

Bring to a boil and remove the foam.

Pour into the electric pressure cooker containing rice and beans.

Stir evenly with a soup spoon.

Cover the pot with a lid.

Choose tendon/beans.

After stewing, add a little salt and mix well before taking it out of the pot, then serve it in a bowl and sprinkle with chopped green onions.