How to fry Huaha

Huaha is a common seafood. It tastes delicious and has high nutritional value. In particular, it is rich in gelatinous protein, which has a good conditioning and health-care effect on the body. For men, eating some of it can also play a certain role in improving sexual function. There are many ways to cook it. Stir-frying is a relatively simple method. Let's learn how to make Huaha delicious?

Spicy Fried Clams

Ingredients: clams, green and red peppers, onions, ginger, garlic, soy sauce, cooking wine, sugar, sesame oil. Method: 1. Prepare the ingredients with a knife; 2. Rinse the live clams with water and remove them when they open; 3. Heat the oil in a pan and add the onions, ginger and garlic and stir-fry until fragrant; 4. Add the green and red peppers and stir-fry, then add cooking wine, soy sauce, salt and a little sugar; 5. Pour in the clams and stir-fry quickly; 6. Turn off the heat, drizzle with sesame oil and serve.

Fried Clams with Ginger and Scallion

Ingredients: clams, shredded ginger, green onion, shredded red pepper, black bean curd, soy sauce, sugar, wine, cornstarch. Method: 1. Bring water to a boil in a pot, then pour in the clams. When the shells open, scoop them out and set aside. 2. Heat oil in a wok, add fermented black beans and shredded peppers and stir-fry until fragrant. 3. Pour in the clams, stir-fry for a few times, then add the scallion and ginger. 4. Finally, add soy sauce, sugar, cooking wine, thicken with cornstarch juice, and serve.

Stir-fried clams with black pepper

Ingredients: 500 grams of clams, 1 green pepper, 1 red pepper, 3 slices of ginger, 2 tablespoons 30 ml of cooking wine, 2 tablespoons 30 grams of Lao Gan Ma black bean chili sauce. Method: 1. Soak the clams in salt water for half an hour, spit out the mud and sand, rinse them repeatedly, remove them and drain the water for later use. 2. Remove the stems and seeds of the green and red peppers, wash and cut into pieces. Wash and slice the ginger. 3. Pour oil into the pot, heat over medium heat until 50% hot, pour in the fermented black bean chili sauce and ginger slices and stir-fry until fragrant. 4. Pour in the green and red pepper pieces and clams, turn to high heat, add cooking wine and stir-fry until the clams open. Tips 1: Soak the clams in salt water after buying them, but don’t use too much water, just enough to cover the clams. If you don't add salt, adding a little sesame oil to the water can achieve the same effect. 2. Use medium heat when frying the black bean chili sauce to avoid burning the pan. When clams are about to release water, be sure to turn the heat to high and stir-fry. Remove from the pan when you see the clams open to prevent the clam meat from shrinking and becoming dry and hard.