Name: Spicy Fried Clams
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Flower clam; 1 green pepper; 2 pieces chili; 2 cloves garlic; 20g very light blue; 5g ginger; 10g Tempeh; 1 tbsp Fish sauce; 1 tbsp Shaoxing wine; 1 teaspoon Soy sauce; a little sesame oil

Spicy Fried Clams

by Xiaoguo_C

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

Clam is one of the most prepared seafood, the price is ordinary, and the taste is not bad. I have also fried clams before, sometimes making soup with loofah, and sometimes using lees from my hometown. I have made this spicy fried clams several times, and I learned some lessons in Meitianzhu, but I always feel that it is not so right when it is done. I went to the Wan Chai Seafood Street in Zhuhai during the Ching Ming Festival with Chinese cabbage. I ate the real spicy stir-fried clams. The cabbage was unceremoniously killed a whole plate. I wondered how they could make this taste? ! After carefully tasting the sauce on the bottom of the plate, I always felt an unusually familiar taste. Later, when I went home, I remembered that it tasted very similar to the fish sauce in my hometown. The seafood products in my hometown are very rich, and most of us are babies who grew up eating seafood~~~ Fish sauce and seafood are a very good condiment~~~ I bought clams and tried it, and asked how the cabbage tastes. So, does it look like what you ate that day? The cabbage is a bit similar~~~"

Spicy Fried Clams

1. Cut green chili into pieces, diced fresh chili, mince garlic, slice green onion, shred ginger, soak tempeh in water for a while and drain for later use

2. After the clams spit in the sand and wash, put them in boiling water and cook until all the clams are open. Remove and drain.

3. Take a small bowl, put all the seasonings in the bowl and make a sauce for later use

4. Heat a proper amount of oil in the pot, add green chili, fresh small pepper diced, minced garlic, white onion, shredded ginger, tempeh and stir fry until fragrant

5. Add the clams and stir fry several times

6. Boil in the prepared sauce, turn the pot for several times, let the clams evenly dip in the sauce, then they can be served on a plate. [The whole process is very hot~~~]

Tips:
1. Fish sauce is an indispensable seasoning in this dish. Adding soy sauce alone is not enough. Adding fish sauce will make this spicy fried clams have an unexpected surprise. The taste is definitely better than just adding fish sauce. Soy sauce should be delicious. Believe it or not~~~ Fish sauce is relatively salty, so there is no need to add salt, otherwise it will be salted to death;

2. Prepare the seasonings in advance and stir-fry them over high heat, so that the seasonings will be cooked into their aroma and taste to make it easier to emit;

3. Boiling the clams in advance can not only shorten the quick-frying time later, but also wash the small fine sand in the clams by the way.

4. Adjust the amount of seasoning fish and chili according to personal salty and light taste and spicy degree~~~