Name: Spicy Clam
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Flower clam; 1 piece ginger; 5ml Cooking Wine; 1 piece shallot; 2 pcs garlic; 2 pcs Line pepper; 2 pcs Red pepper; 15g Pixian Douban; 5ml Fuel consumption; 10g Chili oil; 3g Sugar

Spicy Clam

by White tea home

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

I've been chasing drama recently, and I slept quite late. At one o'clock in the morning the night before yesterday, I was so hungry that I wanted to eat fried clams. I ordered three clams, one screw, and two fried rice. One hundred and sixty yuan was gone. At that time, I thought that seafood was really expensive. Not much after it was delivered. There are too many clam soups, except for the salty and spicy flavors. What about the three good flavors? It was only a day later, when I went to the vegetable market, I bought two catties of clams by the way. The checkout is only ten yuan! I'll take it. It's so cheap at five yuan a catty. . When I went back and talked to Pang Pang, I suddenly felt a loss, it was a huge profit! After I made it myself, Fatty said that he wouldn't buy any outside ones anymore, which was expensive and unpalatable. Firstly, it is clean and hygienic to do it at home, and secondly, it is simply too cheap. . It's so delicious, so Fatty said I can open a shop. . .

Spicy Clam

1. Soak the clams in water, add a spoonful of salt to promote the clams to spit mud and sand, and change the water several times in between. Soak for about an hour. .

2. You can see a lot of dirty things floating on the water, wash it several times and control the water for later use

3. Put an appropriate amount of water into the pot, cover the clams, add ginger and cooking wine to remove the fishy, and bring to a boil

4. Cook until all the clams open their mouths, remove the water and let it dry for later use

5. Cut garlic into slices, cut green and red peppers into sections, cut into half of chives, and sprinkle the remaining half on top of the clams.

6. Put the right amount of oil in the pot, you can put more. Add green and red peppers, garlic slices, green onions and Pixian watercress.

7. Stir-fry Pixian Douban with red oil

8. Add water-controlled clams and stir fry

9. Put in the oil and stir fry evenly

10. Finally, add chili oil and sugar. . Stir-fry and get out of the pot. . .

11. Sprinkle the remaining half of the chopped green onion to garnish

12. Spicy and rich, it can hardly stop. .

Tips:
If the clams remain open after being fried, they can’t be eaten, because they have died before. Also, it is recommended not to fry in a non-stick pan, as hard shell foods can easily scratch the coating of the non-stick pan. Iron pan is the best. .