Name: Boiled Snow Clams
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Hashima; 1 piece pepper; 15g pepper powder; 1 tablespoon salt; 2 tablespoons Pixian Doubanjiang; 2 tablespoons Oyster sauce; 2 tablespoons Cooking Wine; 5 pieces Shallots; 15g Chili powder; 1 tablespoon Chicken noodles; 1 tablespoon Sugar

Boiled Snow Clams

by Heart clear as water and pale as clouds

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

Let's come to popular science knowledge: Hashima, a rare frog species that grows in the forest area of Changbai Mountain in Northeast China, is called "Hamame" because it hibernates in the snow for more than 100 days in winter. The magic of the snow clam lies in its unique growth environment and tenacious vitality. The beautiful Changbai Mountains endow the snow clam with the essence of the world, and the harsh winter and cold natural environment creates the strong vitality of the snow clam. Therefore, the snow clam is known as the "Crown of Vitality" in nature. This season of the year is when the snow clams store energy and prepare for hibernation. It is also the time when the vitality of the snow clams is strongest. In particular, the fallopian tubes of the female snow clams (hashima paste) gather all the nutrients for the next year’s breeding offspring. At this time, the snow clams have nourishing functions. It is unparalleled. Hashima has a salty taste, not dry or fire, and has the effects of lowering blood lipids, anti-fatigue, enhancing body immunity, improving body endurance, sedation, anti-anxiety, improving the oxygen supply and utilization of brain tissue cells, and enhancing sexual function.

Boiled Snow Clams

1. The snow clams are all treasures, so don’t remove the intestines in your stomach. They are all good things. Put the washed snow clams into a small spoon of salt and marinate for a while (if you really don’t like to eat the intestines, remove them)

2. After the oil pan is heated, turn off the heat, add a handful of peppercorns to fry the flavor, and then add two spoons of Pixian bean paste, stir fry until the red oil

3. Add a proper amount of water to a boil, add a tablespoon of pepper noodles, add the marinated snow clams

4. Add 2 spoons of light soy sauce, 1 spoon of oyster sauce, 2 spoons of cooking wine

5. Then add 1 tablespoon of sugar and 1 tablespoon of salt, shake the wok, boil over high heat, cover the pot, turn to low heat and cook for 10 minutes, simmer until the bottom of the soup is fragrant.

6. Pour the boiled snow clams into the container, and sprinkle the chili powder, pepper powder, and chopped green onions on the snow clams

7. In a separate pot, pour an appropriate amount of oil, heat the oil and evenly pour the hot oil on the chili powder, a bowl of water that overflows with the fragrance of the pepper