Boiled Clams
1.
Soak the fungus in advance, peel the loofah and cut the hob into pieces.
2.
Wash the clams after spitting out the mud and sand.
3.
Chop the green onion, ginger and garlic, mince the Pixian bean paste, prepare the dried red pepper and pepper.
4.
Heat up a wok, add vegetable oil, and sauté the onion, ginger, and garlic.
5.
, Turn to low heat, add Pixian bean paste and stir-fry to make red oil.
6.
Add Chinese pepper and dried red chili and stir fry to create a fragrant flavor.
7.
Add appropriate amount of water, light soy sauce, dark soy sauce, cooking wine, sugar, and a little salt.
8.
Add fungus and konjac shreds, boil for 2 minutes after boiling on high heat.
9.
Add the loofah and cook until the loofah is soft.
10.
Add clams.
11.
Turn off the heat immediately after cooking until the clams open.
12.
Sprinkle coriander before serving.
13.
Finished picture
14.
Finished picture
15.
Finished picture
Tips:
1. Pixian bean paste needs to be chopped to make the red oil better.
2. As for the side dishes, I have what I have at home, and I can adjust them according to my liking.
3. While the clams are soaked in water, put a kitchen knife or other iron utensils. After the shellfish smells, they will spit out the mud and sand. Generally, it will be soaked for 2 to 3 hours (this is seen on the Internet). , The flower clams sold in our vegetable market have been spit out and they are very clean).
4. When cooking the clams on a high fire, turn off the heat when you see the clams. Don’t cook them for too long to get old.
5. If you want to eat more spicy, you can cut the chili and cook it to make it more spicy.
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