1. Wash the clams first to make sure that there is no mud and sand. Cut the onion into small pieces, the garlic into pieces, and the dried pepper into shreds.
2. After the Griddle is heated, add peanut oil (preferably large oil, you can stir fry the aroma of onions, garlic, and chili). After the oil is heated, reduce the heat and put the shallots, garlic cloves, and dried chili shreds in the oil and cook the aroma. (This step must use a low fire, otherwise it will paste the pot)
3. Then put the clams in a pot and stir-fry over high heat, and add a small amount of edible salt. Remember not to add water! Don't stir fry frequently to prevent the clams from separating from the shell. Cover the pot over medium heat for 1 minute. Stir fry, all the clams are cooked. Ready to serve
4. Let's taste this delicious dish together!
Tips:1. When cleaning the clams, they must be cleaned, and the sediment will be removed to avoid damage to the meat of the whole pot.
2. When hot oil is used to stir-fry the onion and garlic and other auxiliary materials, do not use high heat to avoid mashing the pot.
3. There is water in the clam, so no more water
4. Don't turn the clams in the frying pan frequently to prevent the clams from detaching.
5. Cover the pot and let it cook faster if the heat is stuffy for a while!
