Spicy Fried White Clams
by Wen Xiaoqing
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. The purchased white clams are first soaked in light salt water for a period of time to spit out the sand. Then blanch it in boiling water.
2. After the clam shells are slightly opened, they can be fished out.
3. Cut green onion, shred ginger, slice garlic, prepare red pepper
4. 3 spoons of garlic chili sauce, 1 spoon of oyster sauce, 2 spoons of light soy sauce, 1 spoon of sugar, 1 spoon of starch, appropriate amount of salt, add water to make a sauce
5. Add the onion, ginger, garlic and stir-fry the chilies to create a fragrance.
6. Pour the clams and stir-fry until the clam shells are half a piece.
7. Pour the seasoning sauce and stir-fry evenly to turn off the heat.
Tips:1 The clams should not be fried for too long to prevent them from getting old and having a bad taste.
2 Seafood must be put on ginger to get rid of the cold.
