How to steam clams with wine

After a busy day, coming home and cooking a delicious meal is a way of compensating yourself, and a sense of happiness will gradually arise. The method of steaming clams with wine is not complicated. You only need to wash the ingredients and cut them simply. It is also very important to control the heat for this dish. It only takes a few minutes to turn off the heat and serve.

1. Soak the clams in advance to help them spit out the sand. You can add a small amount of oil or salt to make it easier for the clams to spit out the sand.

2. Prepare sake or rice wine and 15 grams of butter. Fry and seed the dried chilies, chop the green onions, and slice the garlic.

3. Heat the wok over medium-low heat, add oil, heat slightly, add garlic and chili and stir-fry until fragrant.

4. Then put the clams into the pot.

5. Pour in sake or rice wine, cover and simmer for a while.

6. Put the butter into the clams when they open their mouths slightly and stir quickly.

7. When more clams open their mouths, pour in soy sauce and stir again.

8. When the clams are about 80% open, sprinkle with green onions and turn off the heat. The residual heat from the process of cooking will allow all the clams to open and cook.

9. Serve in a bowl and enjoy!

Only with a proper diet can our health be effectively guaranteed. Steamed clams with wine are simple to prepare and are a very common dish in our lives.