How to fry seafood shells

Seafood is a food that many people like to eat. There are many ways to prepare seafood, and many people like to eat fried seafood. Many seafoods are shellfish, such as clams, mussels, and conchs. These seafoods are all delicious and can be cooked and made into a variety of foods. Next, I will introduce to you how to stir-fry seafood shells!

1. Stir-fried clams with black pepper

Ingredients: 500g clams, 1 green pepper, 1 red pepper, 3 slices of ginger, 2 tablespoons (30ml) cooking wine, 2 tablespoons (30g) Lao Gan Ma black bean chili sauce

Preparation: 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. Remove the stems and seeds of the green and red peppers, wash and cut into pieces. Wash and slice the ginger. Pour oil into the pan, heat over medium heat until 50% hot, pour in the black bean chili sauce and ginger slices and stir-fry until fragrant. Pour in the green and red pepper pieces and clams, turn to high heat, add cooking wine and stir-fry until the clams open.

2. Ginger Hairy Clams

Wash the hairy clams (you can use a toothbrush to carefully brush off the dirt attached to the small hairs on the clams); add more water to the pot and bring it to a boil; put the hairy clams in and cook over high heat; when you see the clams opening one after another, turn off the heat and fish them out; remove half of the shells of the hairy clams and place them on a plate; pour homemade ginger juice on them and serve. Ginger juice: salt, sugar, MSG, cooking wine, aged vinegar, add a small amount of water and bring to a boil, pour over the chopped ginger, and drizzle with sesame oil.

Tips: The water volume for cooking hairy clams should be large. If there is too little water, the clams will be cooked for too long and the meat will be too tough, affecting the taste. If you like tender clams, turn off the heat and remove them as soon as you see the clams opening one after another in the pot. If you like older clams, pick out the opened clams one by one until the end. Peeling half of the shells and keeping the other half is to preserve the original juice inside the clams (the clams must be clean and fresh). You can also dip them in ginger juice.

3. Sautéed Snails with Sauce

Ingredients: 1 pound of sea snails, dried red peppers, scallions, and ginger as appropriate

Seasoning: 2 spoons of sweet bean paste, 1/2 spoon of delicious bean paste, 1 spoon of cooking wine, some peanut oil

Preparation: Pour cold oil into a hot pan, and when the oil is hot, sauté scallion, ginger and red pepper; add cooking wine, two spoons of sweet bean sauce and half a spoon of delicious bean sauce, and stir-fry until fragrant; add snails, stir-fry over high heat for 1 minute; add a little boiling water, cover and simmer for 2 minutes; simmer over high heat until the sauce is dry. For those who prefer a lighter flavor, just use sweet bean sauce; this type of sea snail is fresh enough and does not require too much seasoning.