How to cook dry pot clam meat

Summer is here, and it’s time to eat seafood. So, how should the most common dry pot clam meat be made? This article will mainly introduce the production process of dry pot clam meat. For a good dry pot clam dish, the most important thing is to select good clam meat, and then it is a test of the processing of the clam meat and the control of the heat during the production process. These are the key factors that determine whether a dish of clam meat is delicious.

Preparation of dry pot clam meat

500 grams of pig's feet and 200 grams of clam meat.

Ingredients: 50 grams of wild pepper. Seasoning: 30 grams of vegetable oil, 20 grams of refined salt, 5 grams of MSG, 20 grams of white vinegar, 15 grams of cooking wine, 15 grams of ginger, 10 grams of shallots, and 1000 grams of fresh soup.

Processing process of dry pot clam meat

Boil the cured meat and cut into strips, blanch the clams in brine to make them flavorful, fry the cured meat, add the ingredients and stir-fry until fragrant, then add the fresh clams. Change the water several times in a row, and then use a small brush to brush off the dirt on the shell. It is natural to remove the gills, but the large green and yellow thing is completely edible. The intestines must be cut open with scissors and rinsed with clean water to be clean. The white clam meat is plump, thick, tender and shiny, with a strong fishy smell. Then pick them out piece by piece, float them into the water again, scrape off the rot with your fingers, and after washing, you can make a dry pot.

Dry pot clam meat production process

First wash the clams clean, use the back of a knife to knock the hard part of the clams (the axe foot) a few times until it becomes bigger than before, flatten the clams and cut them into long strips. I cut them into four. Grab them with salt and cooking wine, and rinse them with clean water. Put onion, ginger and garlic into the wok until fragrant, then add the clams, stir-fry over high heat for a while and serve. Then stir-fry the chili pepper, garlic and ginger. When they are almost cooked, add the clams and season.

Key points of dry pot clam meat production process:

The fire must be strong, stir-fry quickly, and flip the pan. River clams should either be cooked in a pressure cooker or stir-fried quickly over high heat, otherwise they will become too tough and hard to bite. After washing the clam meat, cut it into thin strips, boil the water on the stove, add a handful of sharp peppers, add vinegar to remove the smell, and various seasonings. Put it into the hot pot and stew it. The meat will be tender and tasty.