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Cold Clams

2 teaspoon soy sauce
1 tablespoon cooking wine
1 teaspoon salt
1 teaspoon sugar
Half teaspoon MSG
600 grams clams
1 red pepper
1 Onion
3 cloves garlic
1 small piece ginger
1. Put clams in salt water to let them spit out the sand then wash them clean;
2. Chop garlic, ginger, and onion into small pieces; Dice red pepper:
3. Put 4 cups of water to the pot; add clams and cook withlow heat. Take out clams when slightly open;
4. Mix with all the seasoning.

Meat is tender, rich flavor.
★ cooks tips
The dish tastes better if you refrigerate it first. Take out opened clams quickly to avoid overcook and harden them.

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