Free shipping on orders over $500
Share It :
ADD TO CART
The sweetness of large clams and loofah blends together, yummy and sweet.
1. Wash the clams and spit sands. Cut loofah into slices after removes its skin. 2. Put chicken powder into 200ml boiling water to make it a chicken soup 3. Heat wok with oil. Add garlic mince and stir over high heat. Add and stir-fry loofah slices; add clams and chicken soup afterward. 4. Blanch amoy vermicelli in boiling water for 30 seconds, put it into calm soup and turn the heat off; cook the amoy vermicelli with its remaining heat. 5. Add sesame oil and spring onion at last, and serve.