Stir-fried Clams
by Nine Poisons
Favorite
Difficulty
Normal
Time
15m
Serving
3
1. Boil hot water and put the cleaned clams into the pot to blanch the water, so that most of the clams are preheated and opened to remove most of the sediment in the clams
2. Heat in a clean pot and add oil. When the oil is warm and feels burning, add dried chili, yuan fennel and pepper to fragrant, then add salt, onion, ginger, garlic, add the blanched clams here, and stir-fry over high heat.
3. Add a little white wine to remove the smell
4. Stir-fry and simmer for 1 minute
5. Add chicken essence and sugar, wait until the soup is all up, serve on a plate
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