Spicy Fried Clams
by Please call me Zhuang Zhuang mother
Favorite
Difficulty
Easy
Time
2h
Serving
2
1. Wash the clams several times, put a spoonful of salt in the water and let them spit sand for 2.3 hours
2. In fact, there is a faster way, which is to buckle another pot on the pot where the clams are placed, and shake it up and down for a minute. After opening the pot, the water is very turbid. The principle is equivalent to motion sickness and vomiting, ha ha. In this way, the clams spit out the sand faster.
3. Cut the green onion, ginger, and garlic for later use.
4. When the oil is hot, pour the onion, ginger, garlic and sauté until fragrant.
5. Prepare the condiments.
6. Add a spoonful of Pixian bean paste and continue to saute.
7. Then pour in the drained clams, pour in the cooking wine, add sugar and light soy sauce, when the clams are open, the water starch thickens the pot.
8. After setting the plate, sprinkle some chives on the clams. There is no need to add salt when frying, because the bean paste has a salty taste.
Tips:I haven't blanched the clams in water, because the fried clams will not be overheated and the meat will be more tender.
