Spicy Fried Clams
by One degree below zero 0511
Favorite
Difficulty
Normal
Time
20m
Serving
2
1. Soak the clams in salt water for two hours.
2. Boil water in the pot, add two spoons of cooking wine, put in the clams to boil, and then rinse off the foam.
3. Peel off the side shell without meat, and rinse twice with clean water to remove the sand.
4. Mince ginger and garlic, cut green onion into sections, and cut chili pepper into circles.
5. Take a small bowl, add salt, chicken essence, corn starch, light soy sauce, oyster sauce, and water to make a flavored sauce.
6. Heat oil in a pot, stir-fry ginger, garlic, and Zhitian pepper over low heat to create a spicy flavor.
7. Stir fry clams over a hot pot.
8. Pour in an appropriate amount of prepared sauce and bring to a boil.
9. Finally, add the green onion and fry a few times.
10. Finished picture.
Tips:1. The clams need to be blanched first to remove the fishy smell, and the blanched clams need to be rinsed with clean water two or three times to remove the sediment.
2. The time for clams to be fried in the pot should not be too long. Try not to use a shovel to fry the clams, so that the clams will not fall out.
