Lao Xiagong’s Braised Clam Sauce

Overview

How to cook Lao Xiagong’s Braised Clam Sauce at home

Remove the roots of the enoki mushrooms and tear them apart with your hands, smash the garlic with a knife and mince it (fry it in butter until golden brown) and put it in a bowl for later use. Cut the chives into sections, and cut the spicy millet into sections. Hangzhou pepper cut into sections,
Pour 0g of sauce into an appropriate container, add 240g of water (the seasoning ratio is 1:6), and 30g of garlic chili sauce, stir well and set aside.
, put 80 grams of enoki mushrooms on the bottom of the pot, a little spicy millet, a little pepper, and add 310 grams of prepared sauce. Bring the soup to a boil and add the soaked vermicelli and washed clams in sequence. When the clams open, add a spoonful of fried garlic oil, some vinegar and a few drops of sesame oil. Turn off the heat, sprinkle with chives and serve.