A Good Partner with Wine-popped Clams in Sauce

A Good Partner with Wine-popped Clams in Sauce

1. Preparation materials: 500g clams; 1 onion, 2 tablespoons of bean paste, beer

2. Onion, ginger, shredded and set aside

3. Wash the clams, put water in a pot and add 2 slices of ginger to boil, add the clams and cook until they are open (about 1 minute)

4. Take out the open clams and drain them for later use

5. Pour oil in a hot pan, add onion, ginger and sauté fragrant

6. Add 2 tablespoons of bean paste and stir fry evenly

7. Add the right amount of beer and cook until the onions are soft

8. Pour in the dried clams

9. Stir evenly to get out of the pot

Tips:

Dou mom reminds:

1. After buying the clams back home, soak them in light salt water for 2-3 hours, so that the clams can spit out the mud and sand.

2. The clams are blanched until they are open before frying, and it will be easier to taste later when frying. When blanching the water, make sure that the clams are fished out as soon as they open their mouths, the meat of the clams will get old if they are cooked for too long.

3. Finally, the clams can be cooked even if they are evenly stir-fried. The time should not be too long, otherwise the meat will not taste good when it is old.