How to fry clams deliciously

Clams are a very delicious river delicacy, and their high-quality animal protein is particularly easily accepted by the human body. In the hot summer, clams are basically a standard dish in food stalls, but there is often sand in the clams, and if not handled properly the taste will be greatly reduced. Therefore, if you want to make a successful stir-fried clams, you still need to spend some time and effort. So how do you stir-fry clams to make them delicious?

Materials

700g clams; chopped green onion; diced ginger; broken garlic; chopped dried chili 10g; 5g clams; 10g chili sauce; 1 teaspoon soy sauce; 1 teaspoon soy sauce; 2 teaspoons aged vinegar; 1/2 teaspoon pepper; 1 tablespoon chicken stock; 1 tablespoon salt; a little oyster sauce; 1 tablespoon sugar; 3 teaspoons cooking wine

practice

Wash the soaked clams and set aside. Put the ingredients in a bowl and set aside. Put the seasonings in a bowl and mix them into juice.

Put oil in the pot, pour in the ingredients and stir-fry until fragrant, then pour in the clams and stir-fry for 30 seconds. When the pot is hot, add cooking wine to remove the fishy smell. When the pot is hot, add the prepared sauce and stir-fry. Add water to reduce the sauce and serve.

Washing clams is really a very important step, because whether they taste good or not depends on how clean you wash them. Also, you should eat them on the same day you buy them. Don’t leave them for the next day, as the clams will die the next day. After buying clams, wash them more than 5 times with running water (until there is no sand in the basin), soak the clams in a basin, add 5 spoons of salt, and let it sit for 2 hours. Wash the clams with running water until there is no other residue, soak them in salt water for 15 minutes, and then rinse them clean with running water. At this point there is basically no sand, although the steps are a bit troublesome.

Ingredients Recipe Calories: 114.5 (kcal)

Main ingredients: 1500g clams and 5 garlic sprouts

Methods/Steps

1

Wash the clams. Note that clams and Manila clams look very similar, so don’t buy the wrong ones. It is said that the taste is the same. I haven’t eaten Manila clams, so I don’t know.

2

Boil a pot of water. After the water boils, put the clams into the water and cook until all the clams are open. Then turn off the heat. Rinse the clams with cold water and check them one by one. Keep the ones that have opened and discard the ones that have not opened. The clams that have not opened are dead and cannot be eaten.

3

This is what the washed clams look like. Keep them for later use.

4

1. Put oil in the pot. When the oil is 60% hot, add peppercorns. After the peppercorns turn yellow, add peeled garlic cloves.

2. After the garlic is fried soft, add the ciba peppers. After the ciba peppers are fried until fragrant, add the clams.

3. After frying the clams for 3 minutes, add oyster sauce (how much is 20g? It’s two flat spatulas of your spatula), one flat spatula of soy sauce, one flat spatula of vinegar, 1 spoon of sesame oil, one spoon of sugar. After frying for 5 minutes, add garlic sprouts. Now you can taste the clams to see if they are salty. If not, add a small spoonful of salt. If they are salty enough, turn off the heat and serve.

5

Without adding any MSG, the clams are naturally very fresh. If you eat them by yourself, they are still very fresh and delicious without adding MSG. I have made it several times and the seasonings are just these. Another seasoning to enhance the flavor is oyster sauce. If the amount of clams is small, reduce the proportion of seasoning appropriately. I have made it several times and there has never been a failure, zero mistakes.

Precautions

If you don’t have glutinous rice pepper, you can use oil pepper instead