Spicy Fried Clams
1.
About 1 hour before cooking, use a container to fill water, sprinkle some salt and a few drops of sesame oil. The water should not be too cold. It is best to throw the clams in at about 20 degrees and let them spit sand. It is also said that you can shake the clams in a bottle, and shake them so that they feel dizzy and then feel like vomiting. However, with my IQ, I would not believe it. The sand is almost spit out, and you can start cooking this dish formally.
2.
Put the clams in boiling water and blanch them, and they can be out of the pot after opening their mouths. It takes about 1 minute to simmer. Don't cook for too long. Rinse and drain with cold water after being out of the pot. On the one hand, blanching water can remove fishy, on the other hand, it can also remove sand twice.
3.
Cut dried chili into sections, chop scallion, ginger, garlic into coarse mince.
4.
Turn on a low heat, pour in the right amount of oil after the pot is boiled, put in a very small amount of bean paste, and just pick a little bit with chopsticks, mainly the red oil to adjust the color. Then put in the dried chili, pepper, ginger and garlic in turn. Stir fragrant.
5.
Add appropriate amount of salt, pour in appropriate amount of light soy sauce, cooking wine, add a little sugar, and stir well. Because the clam structure is more complicated, and it will be out of the pot when the fire explodes quickly. If you put the clams and then add the seasoning, it will delay the time. The most important thing is that it may cause the seasoning to be unevenly fried. It's better to eat soil. So first adjust the taste of the soup.
6.
Turn to high heat, pour in the drained clams, and stir-fry them quickly for about 2 minutes. After the clams are evenly dipped in the soup, put the shallots in, and turn them twice to get out of the pot.
7.
Is it super simple? Moreover, there is absolutely no smell and no sand!
Then order a barbecue takeaway, or a crayfish, hehehehe.
Tips:
After buying clams home, if you don’t rush to eat them, don’t soak them in water in advance, they will die out quickly. Put them directly in the refrigerator freezer, without opening the bags, so that even if they are taken out the next day, they are still alive. Of course, it’s best to buy on the same day and eat on the same day.