Late-night canteen wine steamed clams, super fresh

Cooking Instructions

1. The clams are one and a half pounds, and they are brushed and cleaned one by one after spitting sand

   

2. 3 dried chili peppers, 2-3 cloves of garlic and stir-fry until fragrant

   

3. Pour in the clams, add 60g of sake or mirin, cover and bring to a boil

   

4. After the clams are opened, add 10 grams of butter, 2 tablespoons of light soy sauce, sprinkle with a handful of chopped green onions, stir well, and eat

   

5. The butter melts in the clam broth and is super delicious, and the bibimbap can also be served with baguettes or bread!