How to stir-fry clams?

Clams are a type of food that people eat. Because they have a hard shell on the outside, they must be cooked over high heat, otherwise the meat inside will not be cooked, and you may have stomach problems after eating them. For friends who like to eat this kind of food, stir-fried clams are the most popular and taste very good. So, what is the method of stir-frying clams?

Stir-fried clams, fried clams, are a delicacy, the main ingredients are onions, garlic, ginger, clams, red pepper, soy sauce, etc. The production method is to raise clams in salt water and let them cut onions, ginger, garlic, minced meat and red pepper into thin films. This dish is delicious, salty and tasty.

Ingredients: 800g clams, some green peppers, some dried chili peppers, a teaspoon of Lao Gan Ma black beans, a teaspoon of oyster sauce, a teaspoon of soy sauce, some garlic cloves and ginger slices

practice:

1. Wash the clams after spitting out the sand, boil them in boiling water for two minutes and then open them.

2. Pour oil into the pan, add ginger slices, garlic cloves, peppercorns and dried chilies and fry until fragrant. Then add Lao Gan Ma black beans and stir-fry until fragrant. Then pour in clams, and add soy sauce, oyster sauce, salt and green peppers in turn. Stir-fry until the soup is slightly dry and serve.

1. It is best to soak in warm salt water for 2-3 hours, and the salinity should be controlled at 4%. This method is also used more frequently by authors nowadays.

2. Shaking the clams back and forth in a small basin is also a good idea, but you must control the strength, otherwise the clams will break. Cut the dried chili into sections, chop the onion, ginger, garlic, coriander and shallot and set aside. Bring a pot of water to a boil and cook the clams for 30 seconds until they open slightly. Remove from the water and rinse twice more.

Pour a proper amount of oil into the pot. When the oil is hot, put the red pepper into the pot to fry until fragrant. Then put 1 spoon of Pixian bean paste and 1 spoon of fermented black beans into the pot and stir-fry to produce red oil.

3. Add onion, ginger and garlic into the pot and stir-fry until fragrant. Add the clams into the pot and stir-fry evenly.

Add 1 spoon of light soy sauce, 2 spoons of cooking wine and 1 spoon of sugar into the pot and stir evenly, then cover the pot and simmer for about 2 minutes, until all the clams are open. Add chopped coriander and shallot into the pot and stir-fry evenly, then turn off the heat.