How to Make Salt-Pickled Clams

    Many friends often tell me they are food enthusiasts. But can being a food enthusiast simply mean eating? NO, loving to eat is just the basic threshold for a true food lover.Being able to cook and choose appropriate cooking methods based on the characteristics of ingredients is crucial. If someone can teach everyone, watch out, this person might be a culinary master. Today, I will introduce how to prepare salt-baked clams in a enamel pot.The method for steaming clams (applicable to all seafood).

    Main ingredients

    Appropriate amount of clams

    Auxiliary ingredients

    A small pinch of Sichuan pepper 4 pieces of bay leaves Coarse salt One package 1 spoonful of five-spice powder An appropriate amount of green onion How to make salt-baked clams

    1. Use a knife to slit the back of the clams, let the water drain for 10 minutes.

    2. Pour coarse salt into the enamel pot and heat it on medium flame until it is hot.

    3. Once the salt has heated up, add Sichuan pepper, bay leaves, and five-spice powder, and stir to release their fragrance.

    4. Place the drained clams in the enamel pot with the open side down and the back facing up, arranging them neatly.

    5. Cover the pot, turn off the heat, and let it sit for about 10 minutes using the residual heat of the salt to cook.

    Cover the pot and turn off the heat, letting the remaining heat from the salted cast iron pot steam the dish for about 10 minutes.