Spicy Hashima

Name: Spicy Hashima
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 8 Hashima; 2 tablespoons Soy sauce; 1 piece ginger; 10 capsules Dried pepper; 3 cloves garlic; 30g Dried chili; 2g Sugar; 2g salt

by Heart clear as water and pale as clouds

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

This dish is the Northeast flavored Hashima, which is called "Toad" in the Northeast and "Hashima" in Guangdong. It has a Northeast flavor. It makes good use of the unique local wild game and aquatic birds to carefully cook famous dishes and delicacies. Xiaoyun’s friend airlifted a lot of these things to me from the Northeast, just to let me taste the delicacies and game of the Northeast. It is true that the snow clams are probably not sold in ordinary places! Only in Jilin, Liaoning, and Heilongjiang generations, they are purely wild and cannot be raised artificially. Today, Xiaoyun has transformed the traditional dish of Northeast China into Sichuan cuisine, stewed potatoes with snow clams! ! ! The taste is even more delicious, crispy and spicy, which is in line with the taste of Chongqing people, and friends who have eaten it all say it is delicious! ! Let's come to popular science knowledge: Hashima, a rare frog species that grows in the forest area of Changbai Mountain in Northeast China, is called "Hamame" because it hibernates in the snow for more than 100 days in winter. The magic of the snow clam lies in its unique growth environment and tenacious vitality. The beautiful Changbai Mountains endow the snow clam with the essence of the world, and the harsh winter and cold natural environment creates the strong vitality of the snow clam. Therefore, the snow clam is known as the "Crown of Vitality" in nature. This season of the year is when the snow clams store energy and prepare for hibernation. It is also the time when the vitality of the snow clams is strongest. In particular, the fallopian tubes of the female snow clams (hashima paste) gather all the nutrients for the next year’s breeding offspring. At this time, the snow clams have nourishing functions. It is unparalleled. Hashima has a salty taste, is not dry or hot, and has the effects of lowering blood lipids, anti-fatigue, enhancing body immunity, improving body endurance, sedation, anti-anxiety, improving the oxygen supply and utilization of brain tissue cells, and enhancing sexual function.

Ingredients

8 Hashima
2 tablespoons Soy Sauce
1 piece Ginger
10 capsules Dried Pepper
3 cloves Garlic
30g Dried Chili
2g Sugar
2g Salt

Spicy Hashima

1. Live snow clams, take them home and feed them in clean water. You can take them when you eat them. However, in the south, they usually have to eat them for a week or they will starve to death, because they usually hibernate at this time and do not hibernate at sub-zero temperatures. Eat or drink

2. Just take it out and wash it off with clean water when you eat it (you are not afraid of it when you are here. In fact, I got goose bumps on my body when I took it, but the taste is really good, and it is a good product for beauty and beauty)

3. The snow clams are all treasures, so don’t remove the intestines in your stomach. They are all good things. Put the washed snow clams into a small spoon of salt and marinate for a while (if you really don’t like to eat the intestines, remove them)

4. Cut dried chili into sections, diced pepper, sliced garlic, mince ginger

5. Put a small amount of starch into the marinated snow clams and mix well

6. Put the oil in the pan to heat up, add the marinated snow clams and fry them until they are slightly yellow.

7. Leave the bottom oil in the pot and heat it until 70% hot. Pour in ginger and garlic and stir-fry on low heat. Add dried chili and Chinese pepper, stir fry until the smell starts to choke the nose and the oil turns yellow

8. Then pour in the fried snow clams and stir well, add half a spoon of sugar, 2 spoons of light soy sauce, and half a spoon of salt, stir and stir well.

Tips:
1. Dried chili and Chinese pepper can be added according to your own taste;
2. Stir-fry dried chili and pepper, best to fry until the smell starts to choke, and the oil turns yellow before adding the fried chicken together, so that the aroma of pepper and pepper can be brought out