Pagoda Clam

Name: Pagoda Clam
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 800g Clam; 1 teaspoon Fish sauce; 5 teaspoons Brandy; 2s Basil

by Lele who loves food

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Clams are high in protein, rich in amino acids, and delicious in seafood!

The best way to cook is to use simple ingredients to allow the clams to mature as soon as possible to preserve the tenderness of the clams.

WOLL Sapphire Chinese Wok, with fast heat conduction, sealed lid, no need to add a drop of water, not only matures quickly, but no nutrition is lost, the taste is more delicious, and the meat is more tender!

Ingredients

800g Clam
1 teaspoon Fish Sauce
5 teaspoons Brandy
2s Basil

Pagoda Clam

1. Wash the clams, wash and cut the nine-story tower

2. Prepare fish sauce and brandy

3. After the pan is hot, add oil.
WOLL thermal conductivity is very good, no need to wait!

4. After the oil is hot, put in clams, nine-story pagoda

5. Add fish sauce, brandy

6. Close the lid. There are no holes on the surface of WOLL's pot lid, so it can better lock the heat and moisture, shorten the cooking time of the ingredients, and reduce the nutrient loss of the ingredients. No need to add a drop of water.

7. After opening the clam, take it out and eat.

Tips:
Fish sauce will make the seafood taste more delicious.
The nine-story pagoda with seafood can bring freshness.
Brandy can remove the peculiar smell of seafood.