[ma Ma Kitchen] Spicy Fried Clams

[ma Ma Kitchen] Spicy Fried Clams

1. Wash the clams, drain and set aside

2. Cut green onion into small pieces, shred the pepper and set aside

3. Boil in a net pot and add cooking oil, then add shredded chili peppers and turn to low heat. When the chili has been fried until the color changes, add the chopped green onion and stir fry.

4. After stir-frying the aroma, pour in the washed clams, turn to high heat and stir fry.

5. The clams should be constantly stir-fried in the pot, because the clams contain water and no water is needed, and seasonings such as salt and monosodium glutamate are not needed. Stir fry until most of the clams are open and turn off the heat.

6. Out of the pot

Tips:

1. Suitable crowd: Patients with hyperlipidemia, goiter, anemia, edema.

2. Not suitable for people: patients with menstruation, abdominal pain, diarrhea, and gout.

3. Purchase: Check the shell of the clam, choose the one that is tightly closed, otherwise it may be a dead clam.