Home-style Fried Clams

Name: Home-style Fried Clams
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 250g Clam Meat; 5 sheets Perilla; 10 sheets Spicy sauce; 5 sheets Fake Lou

by The play of the old fish family

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

There is almost no cooking difficulty for fried clams. Any housewife in the Beibu Gulf region has their own special methods, but in fact, I think the most important thing about fried clams is that they must spend a lot of time and careful cleaning before they are hidden in the clams. The sand and pebbles between the meat are picked out one by one, and they are refreshed when they eat.

Ingredients

250g Clam Meat
5 sheets Perilla
10 sheets Spicy Sauce
5 sheets Fake Lou

Home-style Fried Clams

1. Prepare the ingredients. The clams bought back contain a lot of mud, sand and stones. They should be cleaned repeatedly with running water and drained for later use. Cut the perilla leaves, mint leaves, and shamrock leaves into filaments.

2. Heat up the wok, pour vegetable oil, add ginger, shallots and garlic, and sauté in the pan. Pour in the drained clam meat and fry quickly. When frying, some water will come out. Keep the fire hot and fry until the water is dry.