Fried Clams with Scallion and Ginger

Name: Fried Clams with Scallion and Ginger
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Oil clam; 2s shallot; 3 slices ginger; 1 piece Red pepper; Some Steamed Fish Soy Sauce

by Gu Zi's mother

4.8 (1)

Favorite

1

Difficulty

Easy

Time

10m

Serving

2

I think that this summer, Xiao Gu Zi and I ate the most scallion fried clams.

Because compared to flower clams, I think the meat of oil clams is plumper and more delicious.

And the taste is very crisp,

More importantly, I think oily clams do not have as much sediment as flower clams.

So when you stir fry, you don't have to worry about the silt problem affecting the taste.

Hahaha, then I am a lazy mother,

I think this dish is not only extremely simple but also delicious,

Xiao Gu Zi likes it very much,

I have a simple picture, so I basically fry it twice a week.

And the fried clams with shallots don’t need any seasoning,

This is also one of the reasons I love,

I like the original dishes best for babies. "

Ingredients

500g Oil Clam
2s Shallot

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3 slices Ginger

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1 piece Red Pepper
Some Steamed Fish Soy Sauce

Fried Clams with Scallion and Ginger

1. Soak the oil clams in salt water for 30 minutes to spit out the sand. (It is said that dropping two drops of oil on the mud will make you vomit cleaner).

2. Shred the green onion and ginger, slice the red pepper diagonally and set aside.

3. Rinse the soaked clams several times and drain the water for later use.

4. Put an appropriate amount of edible oil in a pan and heat it to seven minutes hot. Add the green onion and ginger and stir fragrant.

5. Add red chili and stir fragrant.

6. Pour in the washed clams.

7. Stir-fry until all the clams are opened, add steamed fish soy sauce.

8. Finally, add the green onion and stir fry for 2 minutes.

Tips:
1. Shellfish such as clams are rich in umami flavor. Don't add MSG or add more salt when cooking, so as to avoid the umami flavor.

2. The intestines in shellfish should not be eaten.

3. Do not eat unripe shellfish to avoid infection of hepatitis and other diseases.

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