Cooking Steps

1. 

   Step1:Elephant clam processing - place the elephant clam on the cutting board. Use a knife to remove two shells. After separating mussel and meat, wash with water. Boil the water in the pot (the water temperature is about 80 ℃). Put the clam meat into the pot and scald it for about 10 seconds and take it out quickly. Tear off the film from the root to the tip of the elephant trunk. After washing, remove the clam gall. Cut the clam body with a knife. Slice it for use.

2. 

   Step2:Clean the clam and razor with water. Use a knife to separate the meat from the shell. Marinate shrimps, razor clams and beef with old wine, soy sauce and ginger for half an hour. Chop celery, onion and coriander.

3. 

   Step3:Wash the rice. Cook the porridge in a pressure cooker. After cooking, open the lid and cover the onion. Then put in the beef, clam, shrimp and razor clam. Simmer for a while on a medium and low heat. After the four sides are bubbling, add the clam slices. Finally, add celery, coriander and onion powder. Season with salt and chicken essence.

4. 

   Step4:Finished produc