Thai-Style Clams with Sauce

Prepare the ingredients: After buying the clams, soak them in water for a few hours. This allows the sand inside the clams to be expelled as they move.

Put an appropriate amount of water into the pot and bring it to a boil.

Blanch the cleaned clams in boiling water.

Pour in 30 milliliters of Weidamei Premium Cooking Wine, which can remove the fishy smell and enhance the aroma.

Wait until all the clams have opened, then scoop them out, which takes about 5 minutes.

Pour 100 grams of Wei Da Mei Thai-style sweet and sour sauce into a glass bowl.

Pour in 100 milliliters of purified water to dilute the hot and sour sauce.

Pour the cooked clams into the sour and spicy sauce and marinate for 2 hours.

Then place the clams along with the broth onto a plate.

Sprinkle some shredded green onions on top for garnish.

Sour and spicy, eating it makes you break out in a sweat and it's super satisfying.