How to cook spicy clams

Speaking of Harry, I believe many people have eaten this seafood. This seafood is known as the freshest in the world. From this you can see how delicious clams are. It is also a kind of shellfish seafood. Because you need to remove the clam shells when eating clams, clams contain a lot of protein and trace elements. So what is the recipe for spicy fat clams? Let me introduce to you

Clams are molluscs with oval shells, light brown in color, and purple edges. They live on the shallow seabed and include many varieties, such as garden clams, Manila clams, and Scolopendra subspecies. Its meat is extremely delicious and is known as "the most delicious in the world" and "the king of all flavors". It is also relatively nutritionally comprehensive, containing protein, fat, carbohydrates, iron, calcium, phosphorus, iodine, vitamins, amino acids, taurine and other ingredients. It is low in calories, high in protein and low in fat. It can prevent and treat chronic diseases in middle-aged and elderly people. It is indeed a high-quality and inexpensive seafood. The oldest clam discovered so far was 507 years old (unfortunately, the researchers killed it during the study). In addition, clams are also known as one of the five immortal beasts on earth.

Material

100g each of beef intestines, tripe, heart, and lungs, spicy bean paste, minced ginger, peppercorns, broth, scallions, chili powder, pepper, pepper oil, salt, chicken essence, coriander, and vegetable oil as appropriate

practice

1. Wash the beef intestines, tripe, heart and lungs separately, blanch them together, remove them and let them cool.

2. Cut the beef intestines, chop the beef tripe into pieces, and slice the beef heart and lungs separately.

3. Heat vegetable oil in a wok until it is 40% hot, add spicy bean paste, minced ginger, and peppercorns and stir-fry until fragrant, add broth, beef intestines, tripe, beef heart, and beef lungs, add scallion slices, chili powder, pepper, pepper oil, and salt, and bring to a boil over high heat.

4. Pour all the ingredients in the wok into the casserole, cover and stew until cooked, add chicken essence for seasoning and sprinkle with coriander.

practice

1. Add some oil, onion, ginger, pepper and chili.

2. When the pepper and chili are fried and fragrant, add a spoonful of Pixian bean paste and stir-fry until the red oil comes out.

3. Add the fat clams and stir-fry, then pour in the beer

4. When the pot is slightly hot, add sugar, brown salt and garlic cloves

5. Ding ding ding ding! You're done!