Sauce-splashed clams

Overview

Clean first and sand first, then eat deliciously.

No clam selection.
Just the right amount of salt.
A few drops of cooking oil.
Shake well and let it sit for 30 minutes to allow the clams to spit out the dirt, then rinse with running water.
Boil an appropriate amount of water in the pot, put the clams on the drawer, and steam over high heat for five minutes.
Onion, ginger, garlic, millet pepper, chives, and coriander are set aside.
Adjust appropriate amount of light soy sauce and aged vinegar to prepare Tunzi sauce and set aside.
Steamed clams.
Plate.
Pour the prepared sauce evenly onto the clams with a small spoon, and it's done.
Finished product.
Finished product.