Spicy Fried Clams
by Jun Yang JY
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. Wash the clams and pour clean water in a basin to spit out the sand.
2. Wash the chives and cut into inch pieces.
3. Fill the pot with water, add the clams to blanch after the water is boiled, turn off the heat when you open the mouth, and remove them for later use.
4. Scallion ginger shreds set aside.
5. Put oil in the pot to heat up, add Pixian bean paste and stir fry to create a fragrant flavor.
6. Add the green onion and ginger until fragrant.
7. A little minced garlic.
8. Stir-fry evenly, add a little Lao Gan Ma to bring fresh.
9. Add a little light soy sauce, cooking wine, sugar, and a little salt.
10. Add the clams and stir fry quickly over high heat.
11. Remove from the pot and sprinkle with chives.
