Spicy Fried Clams
1.
Soak the clams in salted water overnight in advance to spit out the mud and sand. Let the pot sit in water, and boil the clams under cold water until the clams open their mouths and take them out to cool and control the moisture.
2.
Cut green onion into oblique sections, slice garlic, shred ginger, cut dried chili and beauty pepper into oblique sections, and cut coriander into sections. Add oyster sauce and Laoganma tempeh in a small bowl and mix thoroughly
3.
Heat the pot into the oil, add the pepper, Sichuan pepper, and millet pepper, stir fragrantly
4.
Add green onion, ginger, garlic and stir fragrant
5.
Add Laoganma tempeh and stir in red oil, add oyster sauce and red oil
6.
Add clams and stir fry over high heat, add light soy sauce and sugar to taste
7.
Stir-fry evenly, add coriander, turn a spoon and serve
8.
Finished picture
Tips:
When stir-frying, the heat is high, because the clams are easy to get water, and the sauce should be wrapped on the clams as soon as possible, otherwise the time is too long, the clams will not be salted, if the mouth is heavy, you can add salt appropriately.
