Hairy clams mixed with spinach vermicelli

Overview

In the morning, my father said that his nose was stuffy, so I thought of this dish. Let the spicy mustard clear up the nose!

Remove stems from spinach, wash, blanch and set aside
Boil the vermicelli in hot water, cool it in cold water, remove and set aside.
Select appropriate garlic particles and mash them together with salt to make garlic paste. Put less salt here. If you don’t have enough, you can leave it out. The purpose of adding salt is to make the minced garlic more delicate.
Wash and cook the clams, remove the meat and set aside
Rinse the extracted clam meat twice with purified water.
Make the sauce. Mix 2 spoons of vinegar, 1 spoon of very fresh flavor, a small amount of oil and a small amount of sesame oil into the minced garlic, add an appropriate amount of green mustard or mustard oil and mix well.
Don't be afraid to go to the trouble of finding a slightly larger basin, mix everything together, and mix thoroughly with your hands.