Spicy Boiled Flower Clams

Name: Spicy Boiled Flower Clams
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Flower clam; 200g Bean sprouts; 1/2 piece Cucumber; 1/2 piece green pepper; 1/2 piece Red pepper; 8 pieces asparagus; 1/2 Bamboo shoots; 5 Dried chili; 20g Rattan pepper; 2 tablespoons Doubanjiang; 1 tablespoon Chili powder; 4 cloves garlic; 4 slices Sauce Pork Ribs; 1 pinch parsley; 3 pieces Shallots; Some Cooking oil; 500ml Shimizu; 3 slices ginger

by Caoxi pig

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

The hot summer days cannot stop the enthusiasm of spicy food lovers for spicy food. In the process of enjoying food, spicy brings the sensation to the tip of the tongue, drives the sweat glands, and makes people sweat like rain. Compared with winter, this is more of a hearty and hearty feeling.
Fujian is located on the coast and has a natural geographical advantage close to fresh seafood compared to inland areas. Fujianese like to eat seafood and are good at cooking seafood. When the spicy and spicy Sichuan cuisine was booming in Fujian, we coastal people combined seafood and Sichuan cuisine. On the basis of boiled beef, we replaced meat with fresh seafood, and boiled seasonal seafood.
Today I’m introducing the boiled clams, which is the most common and highest ordering dish among the boiled seasonal seafood. The method is similar to the boiled pork slices of Sichuan cuisine. The only difference is that the clams must not be boiled in the bottom soup. When the hot water in the pot makes the clams unable to open the shells one by one, so when boiling seafood, especially shellfish, you must put it in the pot when the soup is cold.
The broth of boiled seafood is more delicious than the broth of boiled pork slices. Of course, seafood, especially shellfish, has a certain degree of saltiness, so in terms of seasoning, you can start with as little as possible .

Spicy Boiled Flower Clams

1. Get all the ingredients

2. Wash the asparagus and cut into about 5 cm segments

3. Wash clams and shred fresh bamboo shoots

4. Wash coriander and shallots, cut into 5 cm sections, cut garlic into pieces, cut green peppers and red peppers into circles and set aside

5. Cut the cucumber in half, and then cut the half-cut cucumber into thirds and cut into 5 cm sections

6. Pour the right amount of cooking oil into the pot

7. After the oil is hot, add garlic cloves, green onion, and ginger slices until fragrant

8. After the onion, ginger, and garlic in the pot are fragrant, add 3 dried chilies and half the amount of rattan pepper, and continue to fry until the chili fragrance is obtained

9. Add 2 tablespoons of bean paste, 1 tablespoon of chili powder, stir-fry evenly to get the red oil, pour in 500 ml of water

10. Add washed clams

11. When the soup in the pot is boiling and all the clams have their mouths open, use a spoon to pick up all the clams for use.

12. Add the washed bean sprouts to the boiling soup. When the bean sprouts are soft, you can use a spoon to pick them up and place them in the prepared container. Place the pre-cut cucumber segments on the bean sprouts