Charcoal-Fired Lala Pot (Clams Pot)
A traditional and flavorful Lala Pot (clams pot) cooked over a charcoal stove, featuring fresh clams, pork slices, and abalone slices, infused with ginger, garlic, and Shaoxing wine for a rich and aromatic broth. Perfect for a cozy outdoor meal.
Nutrition· per serving · estimated
Ingredients12 items
Instructions
- 1
Break large pieces of charcoal into smaller, manageable pieces using a hammer.
- 2
Arrange the charcoal in a charcoal stove and light it using a lighter and kindling.
- 3
Fan the charcoal to ensure it heats up sufficiently and turns red hot.
- 4
Place a clay pot on the hot charcoal stove to preheat.
- 5
Add cooking oil to the preheated clay pot.
- 6
Add sliced ginger, garlic, and red chilies to the pot and stir-fry until fragrant and slightly golden.
- 7
Add the clams to the pot and stir-fry for a few minutes until they start to open.
- 8
Pour Shaoxing wine into the pot and stir, allowing it to boil and release its aroma.
- 9
Add water to the pot, ensuring the clams are submerged, and bring to a boil.
- 10
Season the broth with salt and white pepper to taste.
- 11
Add the abalone slices to the boiling broth and let them cook briefly.
- 12
Optionally, add MSG for enhanced flavor.
- 13
Add the pork slices to the pot and cook until just done. Avoid overcooking to keep the pork tender.
- 14
Serve the Lala Pot immediately while hot, enjoying the fresh and spicy flavors.
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