Spicy Fried Clams

Spicy Fried Clams

1. Prepare ingredients.

2. Prepare a larger basin, then put a little water in the basin, add 2 tablespoons of salt, and stir until the salt melts.

3. Pick out the broken clam shells and discard them if they are not fresh. Put the rest in a basin and soak for 2 hours to let it spit sand. (It's hot now, so be sure to put the pot in a cool place. Otherwise, the clams may die collectively)

4. Cut the dried chili into sections, mince the green onion, ginger, garlic, mince the coriander, and mince the chives.

5. Boil a pot of boiling water, then put the clams in the pot and cook for 30 seconds until the clams open slightly, then remove them and rinse them twice. (By boiling and rinsing again, the sand in the clams is almost removed. It should be noted that the cooking time must not be too long, just open the clams slightly)

6. Pour an appropriate amount of oil into the pot. After the oil is hot, put the red pepper in the pot to explode the aroma, then put 1 spoon of Pixian bean paste into the pot and 1 spoon of fermented black bean sauce to fry the red oil.

7. Put the green onion, ginger and garlic in the pot and stir fry until the aroma is achieved.

8. Put the clams in a pot and stir-fry them evenly.

9. Put 1 tablespoon of light soy sauce, 2 tablespoons of cooking wine, 1 tablespoon of sugar into the pot and stir well, then cover the pot and simmer for about 2 minutes, until the clams are all opened. (The purpose of simmering with a lid is to make the clams mature more evenly and add flavor. In addition, the time must not be too long, all the clams can be opened. If the time is too long, the meat will become old.)

10. Put the chopped cilantro and chopped shallots into the pot and stir evenly, then turn off the heat.

Tips:

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