I have never waited to see the frozen mouth of Qingkou. I feel that there is no fresh taste of Qingkou. I tried a new way today and basically restored the taste I tasted in the Japanese food buffet!
Thaw the frozen thrips and drain
Mix the mayonnaise, sweet chili sauce, Dijon, and white wine in a 2:1:1:1 ratio.
Spoon a spoonful of sauce on each clam and sprinkle the cheese evenly
Preheat the oven for 230 degrees, bake for 8 minutes in the middle layer, and take it out and enjoy it.