Stir-fried clams with black bean sauce is the best way to eat it!

As the saying goes, if you want to control a man's heart, you must control his stomach. So female friends who often cook at home should also learn a few more dishes! Otherwise, you will get tired of eating the same few dishes every day. Today I will teach you a very unique delicacy and teach you how to stir-fry clams with black bean paste. I believe there are many people who love to eat it, and clams are also a nutritious ingredient. When paired with bean paste, they are delicious.

Material

800 grams of clams, appropriate amounts of onions, ginger, garlic, dried chilies, coriander, and chives.

practice

1. Prepare the ingredients. 800 grams of clams, appropriate amounts of onions, ginger, garlic, dried chilies, coriander, and chives.

2. Prepare a larger basin, put a little water into the basin, then add 2 spoons of salt and stir until the salt melts.

3. Pick out and throw away the clams with broken shells and those that are not fresh. Put the rest in a basin and soak them for 2 hours to let them spit out the sand. (It’s hot now, so be sure to put the pot in a cool place. Otherwise, the clams may die en masse.)

4. Cut the dried chili into sections, chop the onion, ginger, garlic, coriander and shallot and set aside.

5. Boil a pot of water, then put the clams into the pot and cook for 30 seconds, until the clams open slightly, then remove and rinse twice more. (By boiling and rinsing again, the sand in the clams is almost completely removed. It should be noted that the boiling time must not be too long, and the clams should be slightly open.)

6. 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.

7. Add onion, ginger and garlic into the pot and stir-fry until fragrant.

8. Put the clams into the pot and stir-fry evenly.

9. Add 1 spoon of light soy sauce, 2 spoons of cooking wine and 1 spoon of white sugar into the pot and stir evenly, then cover the pot and simmer for about 2 minutes, until all the clams are open. (The purpose of simmering with the lid on is to make the clams mature more evenly and have more flavor. Also, the cooking time should not be too long, just make sure that the clams are fully opened. If the cooking time is too long, the meat will easily become tough.)

10. Add chopped coriander and chopped shallot into the pot and stir-fry evenly, then turn off the heat.