Spicy Clam

Name: Spicy Clam
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 300g Flower clam; a little parsley; 1 Red chili; 5ml Soy sauce; 2g White sugar; 1/2 onion; a little ginger; 1 Green chili; a little Cooking Wine

by Xiaohonghong

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

The clam meat is delicious, rich in nutrition, high in protein content, and reasonable in amino acid composition and ratio; low in fat content, high in unsaturated fatty acids, easy to be digested and absorbed by the human body, and various vitamins and medicinal ingredients. Contains calcium, magnesium, iron, zinc and other trace elements necessary for the human body.

Ingredients

300g Flower Clam
a little Parsley
1 Red Chili
5ml Soy Sauce
2g White Sugar
1/2 Onion
a little Ginger
1 Green Chili
a little Cooking Wine

Spicy Clam

1. Place the purchased clams in clean water for 2 hours. Put a spoonful of salt and a spoonful of sesame oil in the water to promote the spit of clams. In order to ensure that the clams are cooked thoroughly, boil the clams in boiling water beforehand, then put the clams in the water and cook until the clams open the shell and filter out.

2. Slice the onion, finely slice the ginger, slice the green pepper and red pepper, wash and remove the root of coriander.

3. Put the oil in the pan, stir fragrant shredded ginger, then add dried chili and stir-fry, then add the clams; stir the clams and the ingredients in the frying pan for two to three minutes, then cook the light soy sauce and then the rice wine.

4. Add cilantro before serving, add sugar and stir-fry evenly, taste whether you need to add salt, if the taste is weak, you can add an appropriate amount.

5. Stir-fry evenly out of the pan.

Tips:
Blanching is the most direct and the most thorough way to remove the sediment in the clams, and at the same time, it can ensure that the clams are cooked.