400g clean clam meat
10g soaked mushrooms
cooked winter bamboo shoots
Clean the clams and cut each one in half, dip into 60 centigrade?water and remove when half-done; remove the membrane, rub in cooking wine.
Slice the mushrooms and add fresh soup, salt, MSG, sugar, soy sauce, sesame oil and cornstarch to make a spicy sauce.
Saute chopped garlic, drop in the mushrooms, bamboo shoots and stir-fry; pour in the spicy saute, bring to the boil, add cornstarch solution, put in the clam meat and toss a few times.