Fried Elephant Clam

Fried Elephant Clam

1. Ingredients map

2. First boil a pot of water until it boils, put the clams together with their shells into the boiling pot, and heat them evenly on both sides.

3. Pick it up in about 1 minute, quickly remove the skin and shell and peel off the long nose

4. Prepare the necessary accessories: young ginger, red pepper and spring onion

5. After peeling, scrub the front brown part with a scouring pad (I used a plastic mesh bag) until it is white. I washed the mussel belly from the dark green impurities, cut it into small cubes, and cooked the porridge.

6. Peel off the nose and slice, and cut the clam body into thicker slices

7. Pour a little vegetable oil in a hot pot, add the roots of young ginger and shallots

8. Add the clam meat and stir fry quickly

9. Stir fry the lower nose slices with red pepper

10. Add a little salt to taste

11. Sprinkle a little light soy sauce on it and get out of the pot

12. Serve it, eat it hot, delicious!

Tips:

1. Don't put MSG and chicken essence, which will spoil the natural beauty of mussels.
2. I washed the dark green impurities inside the mussel belly, cut it into small dices, and cooked the porridge (the last picture). It was also very delicious.