Spicy Clam
by Mom Nini
Favorite
Difficulty
Easy
Time
5m
Serving
3
Snacks at the food stall, make your own at home.
1. Wash the surface of the purchased clams, add refined salt to the water basin and stir to melt, take a leaky basket with a smaller diameter than the water basin, pour the clams into the salt water basin, and raise the clams for about 4 to 5 hours to vomit the body. Dirty and silt.
2. Take out the flower clams that have spit out the sand and control the water for later use
3. Scallions, ginger, garlic slices
4. Dried chili and fresh chili cut into sections
5. Heat the oil in the wok, add the dried chili segments and sesame peppers, turn on high heat and let it fragrant.
6. Pour in shallots, ginger, garlic and stir fry for a fragrance
7. Pour the cleaned clams into a wok, stir-fry on high heat, and add fresh chilies
8. Turn on high heat and cover the pot. Covering the pot can shorten the cooking time and prevent the clam soup from evaporating. After covering the lid, the clams will open their mouths in about 1~2 minutes
9. When the clams open their mouths, stir fry for a few times to get out of the pot.
Tips:There is no need to add salt to this dish, because the clams belong to the seafood category. You must eat their original flavor. When the clams are served, do not pour the final soup into a bowl to avoid sand deposits on the soup bottom!
