Ingredients
300 g (about 10.5 oz) hairy clams, 200 g (about 7 oz) scallions.
Seasonings
Salt, MSG, sugar, soy sauce, aged vinegar, horseradish oil, scallion oil, and vegetable oil, each to taste.
Preparation
1. Remove the roots from the scallions, wash them, cut into small sections, quickly stir-fry in hot oil, then remove and set aside.
2. Place the clams in a basin of clean water and scrub the shells clean with a brush (changing the water frequently), then transfer them to fresh water, add a few drops of cooking oil, and let them soak to remove any off-flavors.
Steps
1. Place a clean pot over high heat, add water and bring to a boil. Add the blood clams and cook until they open, then remove and discard the shells. Slice the clam meat, blanch briefly in boiling water, then remove and rinse under cold water. Drain well.
2. Place the stir-fried scallion segments on a plate as a base, then arrange the ark shell slices on top.
3. Place a clean pot over heat, add soy sauce, aged vinegar, salt, and sugar, bring to a boil, then pour into a small bowl, add mustard oil, MSG, and scallion oil, and stir well to make the dressing.
4. Pour the seasoned sauce over the clams and scallion segments, then toss everything together evenly before serving.