Sake-Steamed Clams with Mushrooms
What You Will Need
Ingredients
- Sweet potato clams 1 catty (approx. 600g)
- Sliced pork 200g
- Baby Napa cabbage 1 head
- Enoki mushrooms 1 pack
- Shredded ginger appropriate amount
- Sake 120ml
- Lee Kum Kee Soup Base For Mushroom Hot Pot 1 pack
Made with
Lee Kum Kee products
How to make it
-
Sauté the shredded ginger until fragrant, add the enoki mushrooms, and stir-fry briefly until soft.
-
Place the baby Napa cabbage, enoki mushrooms, sliced pork, and clams into the pot.
-
Pour in the Lee Kum Kee Soup Base For Mushroom Hot Pot and sake; the recommended ratio is 1:2.
(Tip: The amount of sake can be adjusted according to personal preference.)
-
Cover with a lid and cook over medium heat until the broth boils, locking in the sake aroma and steam.
-
Once boiling, reduce to low heat and simmer for about 6-8 minutes. It is ready to serve when all the clam shells have opened and the pork is thoroughly cooked.
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