I was making this Canonese seafood dish, pan fried clams with garlic and ginger. In order to not end up having a big bowl of clam water, I put the clams in the boiled salt water first. As soon as the clams were cooked, I transferred them in a container and drained the water well, then stirred garlic, ginger, pepper and onion. I added the clam at the end and mixed with Shaoxing wine, chicken powder, and Laoganma chili oil source. Yum...:)
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