STEP 1/12
Add 2 spoons of salt, mix it well, add wool, and let it go for 30 minutes
After that, I wash up and repeat it over and over and over again.
Then, add a spoonful of salt and rinse it again.
STEP 2/12
Pour about 600ml of water and boil the washed clams.
STEP 3/12
The water is starting to boil.
(You can add it after the water boils.)
STEP 4/12
If there is foam, roll it up hard.
STEP 5/12
I'll roll it up with a bit with a spoon
STEP 6/12
I recommend a ladle when there are so many.
Open your mouth and when the clams are cooked
STEP 7/12
Place the tray on top of the earthen pot and scoop out the clams.
And boil the soup one more time in an earthen pot and remove all the bubbles.
It's good to rinse the clams once
(Because it's a living thing, so it's red, but.. This is optional.)
STEP 8/12
When the broth of the pot with all the bubbles boils, put the clams that washed the scent of the mud flat and boil it.
STEP 9/12
Cut the green onion to the side and then cut it in half :)
STEP 10/12
Cut the peppers in half and chop them.
STEP 11/12
When it boils, it bubbles again. Please take it out again
Add green onions and peppers.
STEP 12/12
The clear and clean clam soup and clam stew are completed.
It's cool and spicy because there's a lot of Cheongyang in it :)
Even if you don't season it, it tastes like clams and broth
It's good to add pepper powder or pepper to your taste :)