Poached Clams Salt Oil

Check clams for open shells, discard dead ones, rinse under tap water several times.

Cover clams with water, add a pinch of salt, and refrigerate to purge sand.

Rinse pickled vegetable, soak in water for about half an hour, then pat dry and slice into thin strips.

Thinly slice ginger into fine strips, then peel and slice garlic.

Cut white parts of spring onion into sections and green parts into fine rings; pick coriander leaves.

Submerge vermicelli in water and soak for about half an hour until softened.

Remove clams from fridge, discard soaking water, rinse again and drain in a colander.

Heat oil in wok, fry garlic until fragrant, then add spring onion whites, pickled vegetable, and ginger.

Splash in Shaoxing wine, then pour in enough water to fully cover the clams.

Bring broth to a boil, add a little salt, taste, then add soaked vermicelli and stir briefly.

Add clams, cook until shells open fully, removing each clam as soon as it opens to avoid overcooking.

Scatter spring onion rings and coriander leaves on top, then serve immediately.