1. Wash the bought clams with clean water, then soak them in salt water to let them spit out the mud, and then blanch them with water until they are fully opened.
2. Shred the shallots, parsley, and pepper.
3. Look at me, because my mother-in-law is okay. She said she was afraid that it would be too dirty, so she cleaned the shells and internal organs of the clams, but it was also good, and it was easy to eat and clean.
4. Add the bottom oil to the pot, add the tree pepper and saute, then add the bean paste and fry the red oil.
5. Put in the peeled clams and spring onions.
6. Add seasonings, light soy sauce, dark soy sauce, salt, chicken bouillon, and sprinkle with coriander at the expense.
7. After adding the coriander, stir-fry a few times and bring out the pan.
Tips:This method is suitable for most seafood such as razor clams, clams, conch, etc. It is super practical.
