Spicy Clams

Method

1. 01

   Step 1

   Clams are kept in water to expel sand ( 12 hours), with the water changed twice.

   

2. 02

   Step 2

   Clams are boiled in water with salt and cooking wine until cooked through, then rinsed and set aside.

   

3. 03

   Step 3

   Heat oil in a wok, add two spoonfuls of Pixian chili bean paste and stir-fry until the oil turns red. Add other ingredients and stir-fry until fragrant.

   

4. 04

   Step 4

   Stir-fry evenly, thicken with cornstarch slurry, stir-fry evenly again, and remove from heat. Sprinkle with chopped green onions before serving!