Roasted clams with cucumber

In the summer, all kinds of melons have been listed one after another, and the clams are burned with melons, which is a very homely practice in our local area, and we will share it with everyone!

Ingredients

Pugourd 1

razorclams 200 g

ginger 1 piece

fat/porkbelly 50 g

milletspicy/pickledpepper 1+2

salt 3 grams

choppedgreenonion 2 pieces

waterstarch 5 grams

Cooking Instructions

Wash and blanch the razor clams (open the mussels slightly), cool them and remove the shell and take the meat for later use.
It is recommended to add rapeseed oil and fat to stir-fry the ginger slices for more fragrant, and add the pork belly and stir-fry for a while.
Add the gourd and millet and stir-fry until the water is soft.
Add 2 pickled peppers to increase the flavor, believe me, be sure to put some pickled peppers or yellow bell chili sauce OK!
Add 3 grams of salt to taste.
Add 150ml of water and bring to a boil.
After thickening, the soup thickens, add razor clams and blanch them.
Add chopped green onions.
Delicious, slightly spicy and easy to eat!