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Ningbo Drunken Clams Exclusive
Freshly boiled water is poured over blood clams for just seconds before they soak in ginger, rice wine and soy, a Ningbo specialty prized for its briny, half-cooked tenderness.
Instructions
- 1
Ingredients: Blood clams (washed), diced ginger.
- 2
Next, pour in the freshly boiled water to cover the blood clams.
- 3
Cover it and let it steep for ten or so seconds.
- 4
Then, open the lid and pour out the water.
- 5
Finally, add the ginger pieces and a suitable amount of light soy sauce.
- 6
Add an appropriate amount of cooking wine.
- 7
Add an appropriate amount of zero-calorie sugar.
- 8
Mix well.
- 9
Cover it, and after soaking for 2 hours, it can be eaten.
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Ingredients
Main Ingredients
- Blood clam600 g
Auxiliary Ingredients
- Ginger granulesto taste
Seasonings
- light soy sauceto taste
- cooking wineto taste
- Zero-calorie sugarto taste