The food I love is a combination of fresh ingredients and simple practices. The seasonings are used as little or as little as possible, and the original flavor of the food can be tasted best. Those dishes that are too finely crafted often don't leave me an impression. (Steamed white scallions are smooth and refreshing, completely retaining the rich flesh of white peony)
1. Cut the white sputum, remove the internal organs, wash away the mucus outside, and cut a knife every 2 cm from the head to the tail with a knife. Do not cut off the meat and the skin. 2. Heat the pot of hot oil, add the end of the bean curd, the garlic is fragrant, add the soy sauce, salt, and mix into the oyster sauce after the flame is turned off. 3. Put the white scallions around the plate, pour the mixed clams with a small spoon on the noodles, and sprinkle with ginger and red pepper. 4. Add enough water to the steamer, put it on the steamer and boil it. Put the steaming pan and steam for 10 minutes.
Remove the steamed pan and sprinkle with chopped green onion. OK